Bread baking in bad oven
Hello there! I'm new to the forum, but not to bread baking. I've been baking bread for a few years now. I started with yeast doughs, but now I have a nice sourdough starter as well. Currently I have a low quality oven with a maximum temperature of 220 °C. However, for most artisanal loafs with only the basic ingredients a temperature of 240°C is most often needed. When I try to bake breads like those, I need to bake them for at least 75 minutes and then the crust is still light brown. Getting nice oven spring can also be a challenge. So, my question is:
Do you have any recipes for me for breads that can be baked at max 220°C and still produce nice and crusty and airy loafs?
Thanks in advance.