Internal temps for Levain
I mistakenly fell asleep on a levain I had going in the oven and woke up to the sound of my thermometer probe buzzing away. I had recently gotten into the habit of sticking a probe into my loaves close to the finishing time recommended in the recipes, you know, just for 'fun'. I thought I had to take loaves out of the oven around the 190f. mark but this loaf was up to 211f. Thinking I had baked a brick in my own oven I let it cool and expected the worse. Other than a crust slightly darker than I was used to the loaf was AWESOME! Really strong cereal flavors, everything popped. It even smelled strongly of toasted grains opposed to the general 'bread scent' I was used to.
It was like the difference between raw and toasted nuts.
Is there an explanation for this? I've since started baking all my levains to higher internal temperatures.