errantember

Ultimately, it's what you like best that matters... I think that the temperature is more important for whole wheat breads. I made two loaves once, and one cooked to around 190, while the other cooked to around 210 (which, if I recall correctly, is the max temperature your breads should reach, since after that point, no more cooking can occur). The 190 one was noticeably moister than the 210 one. No surprise, right? The hotter temperature drove out more of the moisture as steam, I think. With white breads, my impression is that they're already so sweet and delicious because of the white flour that you've got more lattitude to overcook them. Not that there's any excuse to overcook bread, that is. On the other hand, with wheat, well, you've got to do all you can to overcome the nature of the grain.