I have been following Ken Forkish's recipes and I get loaves that look good with nice color and crust but the crumb is moist and the bread only feels right when toasted. They are baked to 205F. Help, please.
I have made Ken's Overnight Country Blonde loaf a number of times now and and have the same experience. I don't bake the load as dark as the recipe says. I had jumped to the conclusion that it was the rye that was doing this. Note: I was using Bob's Red Mill "Pumpernickel Dark Rye Meal" instead of Rye flour. However, in spite of this, it is a great bread.
surely you don't mean 205F, do you?
I don't know KF's recipes but this is very low temp. Even if it's a typo and you meant 205C, (= 401F) that seems lower than what I'm used to. I just looked in KF's book on Amazon... he's calling for 475F(245C).
The 205F is the loaf temp when it comes out of the oven. It is baked at 450F.
The 205 degrees Fahrenheit is the internal bread temperature that you are shooting for. Usually bread is done when some where in the range of 185 to 210 degrees Fahrenheit, depending on the type of bread.