I bake quite close to the Tartine method. As you can see, I bake my loves "through" (crust fully caramelized).
When baking i find the temperature of the interior of the bread "stalls" at around 198 F. It takes a considerable amount of time to get to 200 or just over. I should mention that I am at 6000 ft. so the stall may occur at different temperatures at different altitudes.
I also BBQ (smoke) and fully understand the "temperature stall" when cooking things like brisket. That is now well understood and is part of the Maillard reaction. I've never heard of that coming into play (the stall) while making bread. Has anyone else noticed this "stall". If so, is it the produced by same reaction seen in meat?