I'm very much still a novice baker, but learning as much as I can. I use KAF instruction as much as possible, which is why I too take my bread's temperature. However, instead of using an a Thermopen type thermometer, I use my C ooper Cooking Thermo Timer. It has a digital timer/thermometer display that stays outside of the oven. The probe is on a 3 foot wire that plugs into the display unit. This is the same thermometer I use for roast meats and poultry. About 10 or 15 minutes before the bread is due to be done per the recipe, I check by inserting the probe into the middle of the loaf, then quickly close the oven door. I have the reading within a few seconds. If the loaf is not yet up to temperature, then, of course I leave it in longer. By using this thermometer with the remote display, one does not need to keep opening/closing the oven door to check the bread each time. Additionally, this unit has temperature alarm on it that I can set to 190 degrees and sounds off when it reaches that temp. That keeps me from losing track of time and forgetting to check the bread! Also, I have a baking steel that I usually leave right in my oven, either on the top or very bottom rack. This seems to shorten the baking time for most loaves, so this temp alarm helps out there too. It seems like such an obvious choice that I wonder if I am missing something that I don't know about in regards to the Thermopen type?

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