My first couple of loaves split and tore well beyond the slashes I made in the dough. For my most recent loaf I filled a pan with water while the oven was heating then put another cup of boiling water in th pan and sprayed the sides of the oven when I put the loaf in. No splitting this time but the loaf didn't brown as well as previously and the crust was thin and soft. Does that mean I over did the steam? Or do I need the oven hotter?
I had been starting the oven at 230 and reducing every 10 mins. I now have an oven themometer and my oven is about 20 degrees hotter than the dial.
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