Thanks for a great article! I've had trouble with thick crust and gummy interior. I've been baking my breads to -- sometimes -- 210 degrees. Not that I planned it that way. I'm going to try 190 degrees by taking the loaves out before the suggested time. Now for my question: do you take the bread out of the pan to take the temperature? If it's too low, is it okay to put the bread back in the pan to bake longer?

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