I live and bake at about 9,000 feet above sea level. I realize that I am in an extreme minority of bakers, I find that loaves of bread baked to 190 have a very dry, crumbly crust. The best results tend to be when the loaf is pulled with a center temperature between 180 and 185 degrees. I haven't had the courage to pull the loaves out of the oven at 175, but one day I might.

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