Hi Gail, I think 435°F is hot enough to achieve good oven spring with added steam, but you will likely need to experiment a little to determine the correct amount of steam. The Tartine-style sourdough is typically a very wet dough, which will have a tendency to flatten out during baking when not baked in a supportive pot like a Dutch oven. Even with the wonderful steaming option you have, you may have better luck baking this type of recipe in a Dutch oven. Barb

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