I appreciate the detailed information in your post-it will be very useful. I bake no knead spelt and other dense, grainy breads in a preheated cast iron enameled pot, use a thermometer and remove from the oven once it's 200 degrees internally. I also bake baguettes using white / rye / whole wheat combos to 200 degrees and have been happy with the result. What's your experience & suggestion for ideal internal temp for no knead ?breads

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