Troubleshooting to adjust cooking temp/time
I baked my first loaf of sourdough last weekend. I more or less followed the Breadtopia no knead sourdough recipe. All in all, I really liked the bread, but there is certainly room for improvement. It was denser and gummier than I hoped for, but I am certainly willing to chalk that up to inexperience and figure I knead (pun intended) to bake a few more loaves to learn more.
I was hoping you might be able to help me approach adjusting my temperature and time. I baked the loaf inside a heavy cast iron dutch oven. I preheated the oven to 500F with the dutch oven inside. Then baked at 500F for 30 minutes with the lid on and then 15 min at 450F with the lid off.
While it was not burnt, the bottom crust was very dark and hard. The outercrust was hard as well, but not too bad. I checked the internal temp with my thermapen and it was 210F. My oven is very accurate. Since the internal temperature was spot on, I am thinking I should cook at a lower temperature, perhaps for a longer time? Any thoughts?