Here's how I check the internal temperature of my bread when it's finished baking. Typically, we're looking for 205-210°F (96-99°C) to confirm it has baked all the way through. I know this video is kind of specific, but I've had a few messages asking me where I insert the probe for the best reading. I like doing it on the edge where it's less likely to be seen, and I try to insert it right to the center for the most accurate reading. #sourdoughtips | That Sourdough Gal