I'm looking for an oven thermometer to use when baking bread. I need to be able to read it clearly through the oven door (drafts are no good for proofing bread), and I DON'T need a probe. The catch is that all the ones that look suitable, analog or digital, have ranges from between 100 to 500 degrees. I need a thermometer that will accurately and clearly measure temps below 100 degrees. More specifically, bread rises best between 80-85, and that's what I need to monitor during the proofing. Yeast is picky: it won't grow under 80, and it dies off above 85. I'm desperate and I've looked until I'm blue in the face---Recommendations??? Thanks!