The old-school checks work, used together. A proper golden crust - colour is information, pale bread is usually underbaked bread. The hollow tap - knock the BASE of the loaf, done bread sounds hollow, underdone sounds dull and dense. And clean release - a finished loaf leaves the tin willingly.
All three agreeing is a reliable verdict for everyday loaves. Where they get shaky is dense enriched breads and large loaves, which can look and sound done while the centre lags behind. That's exactly why the course standard is 83°C at the CENTRE - it settles every doubt across bread types.
So: tap and colour will carry you fine until the replacement probe arrives. Then go back to certainty, they're a few hundred rupees and they never lie 🙂
