The temperature to bake sourdough bread varies slightly depending on the recipe and the type of oven used. However, most recipes suggest baking the bread at a high temperature initially and then reducing it later. Here are some temperature guidelines from the search results:

• Preheat the oven to 400º F/ 204º C and bake the bread on the center rack for 20 minutes. Then, remove the lid and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.

• Bake the bread in a Dutch Oven for 45 minutes at 230C or 450F (with the lid off for the last 10 to 15 minutes). You can lower the temperature for the last 10 to 15 minutes of the bake.

• Preheat the oven to 450°F and place the loaf in its lidded pot into the preheated oven. Set the timer for 25 minutes. Remove the lid after 25 minutes and set the timer for 15 minutes, checking the loaf periodically after that until its a rich golden brown.

• Bake your loaf until your internal loaf temperature reaches 208-212F/98-100C.

Its important to note that the internal temperature of the bread is a more accurate indicator of doneness than the baking time or the color of the crust. The internal temperature should be between 205-210º F/ 96-98º C. Also, its recommended to let the bread cool on a wire rack for at least an hour before slicing to avoid a gummy texture.