Behold, loaf #3:

This was a half-wheat, half-white loaf. It was awfully warm in Houston yesterday (80 degrees farenheit or more; where else in the U.S. are you running the A/C in the middle of "winter"?). This caused the dough to rise much faster than normal. It was ready to go in 12 hours instead of the usual 18 hours. I ended up tossing the dough in the fridge for the night and baking it in the morning.

Hellbent on getting the internal temperature right, I had the misfortune of discovering that my damn temperature probe has gone belly-up (that's the second one that's died on me in three years), so I just ran for a full hour in the oven (versus 50 minutes last time). The crust came out a bit dark, but the inside was exactly what I wanted. (Note to self: try lower temperature and longer baking time on the next loaf.)