I baked these loaves this morning for the nursing staff here at Heritage Village. Using a kilogram of flour at 68% hydration, fermented over night, and divided more or less equally, I loaded them into Art's over at 500° F, and immediately reduced to 450° for about 20-25 minutes. They were at 205° on exit, so I think next time, my final oven temperature will be 475° so that the inside temperature will be closer to the 200° target internal temperature by the time the outside gets to be the right color.
