The bread is done when it reaches and interior temperature of 87° C or 190° F.
There is only one problem with this bread and that is it likes to brown on top too quickly. So you do need to keep an eye on it. Tenting it with a little aluminum foil when it’s a beautiful golden brown will certainly help.
A bigger problem is if you don’t have a convection oven (one with a fan). Mine doesn’t and things I bake can brown on the bottoms far too much. I have solved the problem by placing another pan upside down on the bottom of the oven, under what I am baking which helps a great deal.