I always baked with thermometer,because it give me an accurated result. My experience is similar to yours. I baked my 100% whole wheat breads up to 205 F specially those no kneaded loaves of high hydration. They turns out still wet and need a rest time to maturate and dry the interior crumb, so they´re completely baked with all of that humidity that let some unexperts think they could be underbaked, but they´re NOT. Another thing i discord is about let Challah breads go to high internal temperatures to assure they´re baked. Challah is a bread of great richness and this kind of bread is completely baked at lower temperatures like 190 F.For me the great tip to this kind of enriched breads is to bake this bread at lower oven temperatures, for longer time to assure this bread is ok, ready at 190F, at end of that longer baking time!

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