I have a typical home stove/oven. A pizza stone is on the middle shelf. No extra moisture pan. My oven set temp would be at designated recipe level. I sit and watch the added temp device. It usually reads that the internal temp is higher than set. Is it better to set the oven temp at a lower level to begin and take internal bread readings as it bakes? My manipulation of oven temp has still resulted in under baked dough. Should I just extend the baking time if I set temp lower? If kept at set temp the crust gets very brown without full bake of interior. How long should a thermometer be in the cooking bread. ( it is hot in there and difficult to hold thermometer in place very long).

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