Thank you for adding the degrees. I have another question. I checked with an instant read thermometer & it read 190 degrees yet the bread was still quite moist in the middle so I needed to continue baking. Would that have anything to do with be using a lesser baking degree? Thank you. Because a bread of this nature is more on the dense side and has a heavier crumb, it may seem a little underdone at 190. It is fine to let it go a few degrees above 190, but trust that it will be perfectly baked when cooled and cut. If you decreased your oven temperature, that would not keep it from reaching the right internal temperature, but it will affect the amount of time it takes to get there. ~Amy

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