Rosemary, a thick crust usually points to over-baking at a too-low temperature. You might want to try a higher temperature, and tenting the loaf with foil if it starts to brown too much before its interior is fully baked. I don't take the bread out of the pan to take its temperature; I simply stick the probe in on the side, right above the rim. I do make sure I stick it in far enough to reach the middle. If you choose to take the bread out of the pan, though, then yeah, it's fine to put it back into the pan and back into the oven to finish baking. PJH

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