Maillard reaction in a 212F/100C oven setting?
I'm experimenting with low temperature (sprouted) bread baking, and I just baked a bread with oven temperature set at 212F/100C (boiling point of water).
The loaf was placed in a cast iron pot with lid. After many hours, the bread came out with a very browned crust.
Is this the Maillard reaction? Maillard reaction should happen above 248F/120C so does this mean that the outer shell of the bread reached that temperature somehow even though the oven temperature was set way below it?
Does anyone know what exactly happened?