Hello- I just stumbled upon this forum tonight while trying to come up with a strategy to bake my sourdough bread even though my oven isn't getting above 375 degrees. The result is yummy bread inside with tough, dried out crust outside. I'd love advice. I've tried baking inside a dutch oven to hold in the moisture and baking on a stone while manually adding steam (water) a couple times during the beginning of the baking process. Both times I'm left with impossible crust. Another tactic I haven't tried is to bake it less- that it, I bake this bread until the internal temperature is 210. I haven't tried just pulling the bread out earlier in the process.
And, in case you're wondering, the oven is a TERRIBLE dual fuel JennAir with an electric panel that has broken twice. This time I can only acess the factory presets (350 and 375) to engage the oven.
