You want the internal temperature to be between 200-210! I aim for around 205. Your plain loaves should be much easier to identify if they’re done. The heavy inclusion ones can be tricky at times! Any meat thermometer will work. I like the Therm Pro ones on Amazon. (I’m still working on a store front for y’all, I’ll put it on there and will be in my bio soon!) #sourdoughtok #sourdoughclub #sourdoughbread #sourdoughforbeginners #sourdoughstarter