Thanks Stefanie, I've been having the exact same problem. For example the Jim Lahey Rye Bread recipe. I was puzzled that the internal temperature could be 212 with an instant read thermopen, the crust "thumped" and was about the right color and yet a bit moister on the inside than ideal. I weighed the flour.
With his Stecca Bread which is not in cast iron I have had this problem too. It seems mostly with "no knead" recipes for some reason.
Thanks King Arthur, I am going to try your suggestions.
Stefanie, what success did you have?

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