#1 forget thumping, get one of theseThermometer-Timer
when your bread is getting in the ballpark of being done, insert the probe, the rest of the contraption stays outside the oven, you close the oven on the string, and you can watch the readout to see what the internal temp is (give it a little time for it to creep up to the readout), or you can have it beep at you when it reaches the desired internal temp and is done. Good advice from Breton Beats.
#2, hate to tell you, it ain't your oven;)
At that low temp, 30 minutes is nowhere near enough for a normal loaf in a loaf pan. Really, you're looking at closer to an hour (or at least over 45 minutes), so it's waaaay underdone, beyond a small margin of error of an oven. You can't tell by the crust. Sometimes you have to get a slightly overbaked look on the crust to have the loaf properly cooked in the center.
#3, OK, maybe it could be your oven to a small extent...
If you want to check if your oven runs hot or cold, a little thermometer that can stay in your oven and hang from the rack is usually under $5.
Breton, you're right that 370 would be low for more of an "artisan" type bread, although a lot of domestic recipes or recipes for breads in loaf pans do cook that low. In my poor lil oven at home, I usually start my loaves at 550 with a well preheated stone.
Glad you're baking home made bread Evelyn, keep it up! :smiles: