Yes, start there and turn down to 375°F. The answer to how long but I'm going to tell you what every chef I trained with told me: "until they're done". Which means you want to keep an eye on the seam where the spirals of dough overlap. You're looking for that seam to stop looking raw and wet, and maybe even pick up some color. If the top is the golden brown you want, and the seam is still raw-looking, turn down the oven another 25°F and keep checking. Susan

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