Inside the loaf temperature monitoring.... the 'real' take out time.
So, I'm wondering about this whole 205 degree take out time. I noticed that the temp rise inside the loaf is on a constantly accelerating curve. My breads often feel and taste "dried out". SO, the other day, I while monitoring, I take the loaf out at 175, and on the wire rack, the inside temp still rose to 205 very quickly. This was a ~1 lb french loaf. Should I wait till 205 to take it out of the oven, and hence, it will stay much longer at that temp, essentially/potentially drying the loaf out???