Is My Bread Done Yet?

I bake my own bread a couple of times a week in the winter. Occasionally I'll pull it early even though it looks done and I get the hollow thump. Nothing worse than a pretty loaf that's not cooked in the center.

My question is, can I use a digital thermometer to see if it's cooked, and what would the internal temp. be?

I suppose it would vary depending on the type of bread being baked.

Anybody have an idea?

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