What should the internal temp of properly baked bread be?

Is there an optimal internal temperature that bread should have to be neither underbaked nor overbaked?

I saw a bread recipe recently which called for the use of a precision thermometer to take the bread's temp, but I haven't seen any other recipe suggesting this. 

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Burf3 years ago
190 degrees to 200 degrees F.
You really are good at this game of finding esoteric information aren't you /

I asked my wife on this one. :)
Re-design Burf3 years ago
Or 180-190 if you like softer bread like I do.
rickharris3 years ago
I find 40 mins at 200 deg C works OK for me.