Why is the Internal temperature going down?
I was taught to always aim for internal temperature to reach 98°C (208°F) for any kind of bread to assure its microbiologic safety. I've never had problems with that until I recently started to test a new recipe.
1.step sourdough: 10% dark rye (I'm now using freshly ground) + 10% water - ferment overnight
2.step sourdough: 45% dark rye + 45% water - ferment 6-8 hours
Final dough: 45% mixed flours (e.g. whole spelt and all purpose) + 10-15% water + 4% olive oil + 1-2% honey + 1% salt + caraway seeds and bread spice
The final dough goes directly to pans and proofs for 45 - 90 minutes, depending on room temperature.
I bake it as all other breads: 15 minutes 230°C (446°F) with steam, then 40-50 minutes 200°C (392°F). Lowering the temperature is a must with my Bosh oven, which has quite strong upper heat.
The problem with this bread is that after 50-55 minutes the internal temperature is about 91-95°C (196-203°F). Than I take the loafs out of the pans and put back to oven directly on the rack (as quickly as possible). After another 10 minuts of baking the internal temperature hardly reaches 90°C (194°F). Why is the temperature dropping?