Heard a baker say she never temp checks her brioche, scared me

I was at a stall at the Portland farmers market and this woman bragged she pulled her brioche at 170 degrees every time because the recipe said so. That's a 20 degree gap from where developed gluten and butter actually set, and she's been doing it for 3 years. Has anyone else run into recipes with temps that are just flat wrong, or is it just me?

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