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@lynx
That is the thing american ovens seem to go to a higher temp? higher than gas mark 9, my electric cooker only goes up to 220 on the dial. Only one book mentions getting an oven thermo to check what is going on. Is that clear?
Also all the books, that I have read so far, seem to eulogise the san francisco sour dough. Only one mentions the differing methods of sour dough in differing areas of Europe.
I agree that that the repeatability is the key, for the bread but only one book mentions using a probe to see the internal temp of the bread as it proves and lowering the temperature to alter the flavour and then not get a skin to help the prove. One mentions the use of stones and adding a grill tray full of boiling water under the stones to hydrate the bread instead of the dutch oven method.