Hamelman bakes very high
I noticed Hamelman's recipes tend to be baked much hotter and a bit shorter time than I'm used to.
For instance, the 5 grain levain is 460F for 45 minutes without turning down the heat at all!
I'm used to, e.g., 450 for ten minutes with the steam then 350 or 375 for 50 minutes.
Do his temperatures work in a home oven without burning the bread?
Also he says "with normal steam", and I was curious what that meant for him.