At what temperature should I bake bread and how will I know if it's done ?

A low tech alternative ..."knock" on the bottom of a nicely browned loaf, and if it sounds hollow,it's done.

I typically bake same-day loaf breads at 350 degrees in a convection oven, or 375 in a conventional one. I bake sourdough breads at 400 degrees, and ciabatta, focaccia, and baguettes at 425 degrees (all 25 degrees higher in a conventional oven). For same-day loaf breads, I take the temperature at the center of the loaf, and look for 185 degrees. I like the other breads to get to 210 degrees.

Use your instant read thermometer, temps as detailed above 190-200 F. This is foolproof.

A decent bread recipe should include the appropriate temperature as well as cues that indicate whether the bread is done.

It depends on the type of bread you're baking. If you're making a sandwich loaf style bread, they usually bake at 350 to 400. If you're making a more rustic, crusty kind of bread they usually bake at a higher temperature, 450 or so. If you have an accurate kitchen thermometer, the bread is usually done when the interior hits 190-200 degrees. If you don't, the way I was taught is to tap the bottom of the loaf - if it sounds hollow, it's done.