Hi. So I’m baking sourdough. And for baguettes or a Dutch oven I find that when it supposedly is done it’s still moist underneath. So I flip over and cook 10 min more. I’m at 3600’ not sure if that matters. Today doing a friendship bread I temped for the first time, my wet bottomed baguette read 200 degrees but I still had to roll over and cook 10 min more so the bottom wasn’t wet. 37’ total time I used a baguette tray. Any thoughts

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