High Hydration Quandry
So I've been doing a lot of trials with high hydration doughs (80%+) and have come upon a problem. I put my various loaves onto a well pre-heated hearth stone at 500 degrees, verified by a new oven thermometer, to get the needed oven spring to get that great open structure. But the bottoms of my loaves (all forms) scortch before the inside dries out enough. If I temp the loaves I get 205-210 degrees, but after cooling on a rack for a couple of hours the crust gets super soggy, and the bread tastes wet. I've got great rise, great structure, great holes, and great looking bread, but the bread feels cold on the tongue (it's winter) and my great crusts turn to wonderbread.
I've tried dropping the temp in the oven after putting the dough in for the initial spring but it hasn't helped. I add steam (water in cast iron skillet) when I drop the dough, but I can't believe that little bit of moisture interferes with all the water in the dough. I've tried opening the door of the oven towards the end of the baking but that makes me feel like I'm wasting electricity and it hasn't helped.
So, is there something I'm missing about drying out high-hydration dough? Any advice?