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Strange question - but do you have an oven thermometer or do you rely on the numbers on the dial? If you don't have one, it is the single best thing that will improve your baking.
Aroogah-
Good call, I think that's the next thing to purchase. My oven dial only goes up to 225C so I've been whacking it on full blast to try to hit 250 or 260 or whatever FWSY says. Maybe overkill.
Edit: something like this?
https://www.amazon.co.uk/ThermoPro-Thermometer-Stainless-Step-Down-Countdown/dp/B018Q77AR4I've got an instant-read probe thermometer but I can't leave that in the oven.
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I've got a wee thermometer - just a cheapo dial one that sits inside the oven.
Drakien
Nef
FWSY suggests baking this uncovered for 15 minutes more, but last time I did that the crust was overly dark. You can see even here it's catching on the edges.