I was baking 100% whole white wheat sandwich bread today (my own recipe) and wondered if I could find a correct temperature somewhere, which seems better than just eyeballing it (my usual method). This was so helpful! Thanks for doing the research and publishing it here. I do have a question. I pulled my loaves out at their usual time and took the temperature and it was 170º. I left them in the pans, hopped online to search for a temperature guide, found yours, then came back to the bread and took the temperature again and it was 190º. I thought that was kind of crazy, so on my next batch of bread I took the temp (again 170º-ish) and then left it to sit for 5 minutes in the bread pans. When I came back it was up to 190º. So I guess I have two questions: First, is it just residual heat from the pans bringing the temperature up the last 20º? Second, should I be aiming for 190º when it exits the oven, or is it okay to let the residual heat bring it up to the finishing temperature? I will experiment with my next batch, but would also be interested to hear your thoughts. Thanks!

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