1. How do you know your bread is done? Do you still stick a toothpick in it? I made a few loaves last weekend and they were phenomenal, except one of the loaves had a singular spot in it that ran the entire length of the loaf that was still raw. I understand adjusting baking times from the recipe based on how your particular oven operates. I just don't know how to tell I've successfully finished baking a loaf!
2. The recipe I used called for 8-9 cups of AP flour and three eggs. I understand the eggs are to add protein and help make the dough rise and the bread fluffier (it was amazing). But what would happen if I followed the same recipe except I switched to bread flour? I know bread flour typically has a higher protein content. Would it just be even fluffier? Would the dough possibly collapse? Something else? I don't know how to know this or to figure it out on my own aside from experimentation, but that's a lot of money and time. Can someone point me to a resource I can use to figure this stuff out?
   

Thanks in advance!