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pharoahsanders
NotThamesWater
This.
Mine seems to top out at 200
I also found out that a roasting tin full of water is great for a good crust.
Unless the tin is directly under the loaf, in which case the bottom doesn't bake properly at all.
On my third loaf in as many days at the moment - proved overnight, knocked back & proving during the day in a banneton, then baking once I get home.
Practice makes perfect..