Hi, Nick! This loaf is a bit higher in hydration, which means it'll take a little longer to bake through. To quote PJ's fantastic article that you mentioned:

You may notice that many of our King Arthur Flour yeast bread recipes call for the perfectly baked loaf to reach an internal temperature of 190°F. And honestly, this is a good benchmark. Most loaves and rolls will indeed be done when they register 190°F at their center. But some breads — baguettes, for instance — need to reach a higher internal temperature to be fully baked. And some bakers argue that large, dense/hearty whole grain rounds should be baked to an internal temperature of 205°F to 210°F, in order to ensure they're completely baked at the center.

Happy baking!  

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