Hi Johnie, I suspect your loaf will be delicious, even if you pulled it out at 205F. I doubt that your bread blew out because of insufficient folding, but this blog post contains a great video about how to do a bowl fold. A more likely cause of your blow out was a dough that was on the stiff side (be sure to measure your flour by weight, or use this method to measure it by volume), insufficient slashing, or not enough steam. 

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