Hi PJ, I’ve been making bread for about 20 years and have all the ‘gadgets’ but am new to using a thermometer. I purchased the MK4 a couple months back and LOVE it - a truly fantastic device. I noticed in your article that you used this but I’m curious about using my DOT leave-in thermometer, also from Thermoworks. My thinking was why not use this instead of having to keep opening the oven door as it approaches the 190 mark. I wouldn’t put it in the loaf until after the ‘oven spring’. Would like your professional opinion. Thanks!!

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