Hello,

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.

Thanks

Rob