Summary: wet dough and hot, steamy oven.
Hotter than I originally thought, in fact. Following @Bainbridge advice, I did my last lot at 220 then 200; noticeably better.
Better in what way? Flavour?
@Bainbridge started
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Summary: wet dough and hot, steamy oven.
Hotter than I originally thought, in fact. Following @Bainbridge advice, I did my last lot at 220 then 200; noticeably better.