Oven Temperature Again!!
I've found that most sourdough recipes call for preheating the dutch oven at 500F for an hour, steaming for 20 minutes and then browning at 450F for 20 minutes. I follow those baking temperatures but when I cut into it after it is fully cooled, my loaves tend to end up wet and gummy. The crumb is pretty even and it is not too dense. The oven spring isn't too bad as well. Should I try steaming at 450F and browning at 400F for longer? I also place my dutch oven on the second to lowest rack so maybe that affects the temperature as well.