today (as well as other times too) I had a notiiceable residue left on my bread knife after slicing the bread I baked. It was about 5 hours after baking, I freeze the slices but does this mean I should have baked longer? given the internal temperature was about 208°c I would have thought this was long enough baking but now I wonder - should I bake a little longer or just be happy with a moist bread. It freezes well and doesn't seem as moist when defrosted.
Any thoughts please - should I carry on or adjust my baking times?