What temperature do you bake your breads at in a home oven? is there different temps for different breads? Baguette, boule, ect...
It really does depend on the recipe. I paged through parts of the BBA and saw temps ranging from 350F to 475F, depending on the bread. Same variations with Hamelman's book. If you will be adding steam, you'll start at the highest setting for your oven, then lower it to the temperature called for in the recipe.
I have to book too and saw the temps, but when I make my bread..lets say ciabatta for instance, I get good open holes around the outside of the bread, and the center always has a tighter crumb, no matter how little I handle the dough as to not de gass it. I thought maybe it would have something to do with crusting over too fast.
and tighter crumb inside might mean you need more heat at the bottom under your loaves. How are you baking, how is heat getting to the bottom of the loaf?
Maybe the rack is too high and should be lowered just a little. If there is a pan on the floor of the oven for steam, try removing the pan after 10 minutes so it no longer blocks the bottom heat from the loaf.
im baking on a pan on the middle rack, you think I should put the rack close to the bottom? Should the pan be hot when I put the bread on it?
Is the pan a thin sheet or a fry pan or a loaf pan? I like to place a loaf pan so that the top edge of the pan is exactly in the middle of the oven equal from both the top and bottom ...the bottom of the pan would then be slightly lower than the middle. Try moving your self down just one notch, not all the way to the bottom. See if that makes a difference. If your "pan" is very thick and heavy, (and this applies to stones too) then it should be preheated first. The idea is to get heat under the loaf without burning it or taking too long. Those nice bubbles appear in the first 10 minutes.