Relation between enrichment and internal baking temperature to bake to.

Hi!

Has anyone come accross any table or chart that gives some indicative internal baking temperatures to aim for against different levels of dough enrichment?

I have loaves ranging from substituting full cream milk for a portion of the water (about 50%) all the way to hammelmans rich mans brioche (50% butter and eggs) 

I'd just love something that gave me something to start with. I'd assume factors like sugar, dough weight and wholegrain/white ratios would play in it too of course.

Thank you!