Thanks PJ for the awesome write-up! I have been baking this weekly and fiddling with conversion to a honey oat loaf. I also enjoyed your look at interior temperatures for yeast breads — in that post, you concluded sandwich breads baked to a final interior temp of 190C had moister texture and kept longer than those baked to a higher temp. I was wondering if there's a reason for the use of 204C here or if it just comes down to dealer's choice?

Thanks again!!

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