I wanted to come back and say that I have now discovered the importance of taking the temperature of the bread! I baked a loaf of the whole wheat pain de mie after reading this blog...anyway, when I checked the temperature at the end of the baking time--the loaf was gooey in the middle and the temperature was only around 130. If I had taken out the loaf then--when it "looked" done (although not as quite as brown as it would be later) it would have been a real disappointment. It took a long time (oh maybe 20-25 minutes more) for the temp to read 190...but the loaf did not sink at all--not one bit. Plus, I've now gotten over my fear of messing up the bread by sticking in a thermometer--why that bothered me I dont' know. Now if I could only find my Thermopen...I need to make another loaf. Hi Tracy. Yes, we have all been in the same boat of taking out a bread that looked done, or 'thumped' on the bottom, but still wasn't truly done. Once you get into testing the temperture, you are set for life. Happy Baking! ~MaryJane

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