Does anybody here check the internal temperature of bread as it comes out of the oven? I do and it is consistently higher than the instructions say it should be. Take the brioche buns I made today - they should have an internal temperature of 180 according to the recipe but they came out at 208. That's almost 30 degrees more! I find that most of my breads come out in the 205 - 208 range, regardless of what they are supposed to be. If I were to stop the baking at the correct internal temperature the surface would be too pale. It's very frustrating - Grrrr!!