I think KA recipes are the gold standard, tested, tried, and true.
Although....I’ve liked most breads to be 180 degrees internally these days, otherwise they can be dry. The exception is dense, eggy breads and then I go for 190-200. Could just be a personal preference. I can tolerate breads a little underdone, but not overdone.
I hate dry crumbly bread!
I have also made the no knead loaf that bakes in a dutch oven with good results.
(I used to read the King Arthur catalogue like food porn.)
I get my yeast through King Arthur. To me, SAF yeast is the best. I never have trouble with it, and stored in the freezer, it keeps forever.