I’m having a problem with undone inside with very done crust. I’ve been baking PR’s basic sourdough formula and using dmsnyder’s steaming method. For my last and best effort, I pre-heated for and hour up to 515º (by thermometer), pre steamed, then inserted dough and lowered temp to 450º. I used convection bake. The crust was quite brown at about 30 minutes, but the internal temp was only 165º. I went another 3 min., as more would have totally ruined the crust. Got it up to about 185. My sense is to use an even lower temp. What do you think?