P.J., I have what may seem like a silly question but...My "instant read" thermometer takes a minute (less) to read the temp. If I take it when the bread is outside the oven, can I put it back in? Won't it have already cooled a bit? Will it resume cooking correctly? Also, if I leave the bread in with the door open, haven't I let the oven heat cool? I was always instructed (by the adults in my life) that you lose 25 degrees when you open the oven door so I try not to but that leads back to my questions. Help..how and when do you test. Love your articles.

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