Sliced bread cold to the touch
My first post here!
A strange Q, I know - on many occasions, particularly sourdough, and yesterday malted grain flour, my loaf (standard ratio flour/water/yeast/salt 100% / 60% / 1% / 5% turns out normal but the slices are noticalbly cold to the touch. Wierd. These loaves when toasted end up super-hot too.
Any ideas? The bread is still very tasty, but a little wierd as it touches your lips.