Something weird happened

[Starsky]

I typically make bread almost every weekend. Sometimes Amish white bread, sometimes a wheat bread. As a rule, 30 minutes in the oven at 350 degrees will achieve loaves at 198 - 200 degrees internally, at which point I pull them to cool. Yesterday I made a honey wheat bread. I checked the temps after 30 minutes using my Thermo-pop and they were 172 degrees . I used my Smoke to check oven temp, and it was spot on. I left the bread in for almost another 5 minutes to achieve the proper temp. Any ideas why this occurred? I didn't do anything different n the process

[Donw]

Many factors to consider as cause such as dough hydration and density, assuming the loaf size was the same.

[captainlee]

Do you weigh your ingredients or just use measuring tools? Always weigh!!

[WI Bubba]

How long did you preheat the oven? If you don't let the heat build up, you could have been well below the setpoint for the start of the bake.

[Starsky]

The only thing I did different was the flour. When making wheat bread, I use 4 cups of wheat flour, and 2 cups of King Arthur bread flour. This time I had a kittle all-purpose flour left so I used 2 cups of that instead.

[jfmorris]

I see differences between bread and AP flour, due to different protein levels. I'll say this was the biggest difference.

[texastweeter]

Humidity in your kitchen, the different flour, also, honey is hydroscopic so it can mess with things if you dont have it dialed into the recipe already. Even the hydration of the dry flour. Remember, its an agricultural produ t just like meat.