On 3 Aug 2007, at 04:52, Jugito wrote:

> ...if I probe a baking loaf toward the
> done phase with an instant read thermometer, then pull the loaf out
> of the
> oven at an internal temperature of 190 degrees F, it doesn't dry
> out as
> quickly as if I let it go above 200.
> ...
>
> Bob

Bob you might find that it's the drying out of the crumb that
imporves the flavour.

Jim