Neal, - also have a GE Profile oven here, have successfully done steam and high heat. I noticed, however, that I'm going through oven lights more - have had to replace the bulbs a couple of times now - perhaps it's the steam or just the high heat, or just age. At any rate, I've stocked up on a few more bulbs, and even replaced the original (now 20 years old) bulb housing for one of the two in the ove

I have brushed the crusts with egg, and water, successfully at the 450 temps, and also am now using the Emile Henry cloche's, so they work well; taking them off after 20-30 minutes helps too. Pretty sure you can do it all with 450-475 degrees - many examples of people preheating pots/cloches too might help depending on the size, temperature, ingredients in the dough!

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