What temp are you baking at?
I'd say full whack, duh!
but it doesn't seem to work that well with bread flour dough.
at first I ended up with an overbrowned top with the dough not fully cooked.
I had to adjust temps. bottom at 660 and top at 575 seem to work fine.
I get my flour from a small mill in bavaria. this time I got a strange charge of bread flour.
turned out so wet, I barely could handle it. made the same dough with all purpose flour today which handled much better, although I kept hydration the same (65%)
most of the time it's the other way around.
