[gogoincar]

Higher isn’t necessarily better. You are balancing how long to fully bake the dough with how dry/crisp/burnt the crust becomes. Depending on hydration, presence of steam, baking surface, etc... Deck ovens (typically used for French style baguette) are usually in the 450-500 range for baguette, but have some major differences with home ovens. Even if your oven goes up to 500 or 550, actually maintaining that internal temp can be quite difficult for a home oven, which is why many home recipes suggest turning it all the way up. Best advice is to try different things with your oven, see what difference it makes!

[gniv]

Thanks! I will experiment. I just realized that I could also use the convection setting, which might help equalize the temp.

[gogoincar]

Convection is another good one to test. At least in my experience oven temps often end up lower with convection on up over 450F, because of increased exhaust (obviously depends on oven). And if you are not using a Dutch oven and maybe even if you are, it dissipates moisture much faster often leaving a duller, thinner crust and one that darkens too quickly for the bake. I have seen posts from people baking at home with convection that are really happy with it though.

[gniv]

Updating mostly for myself: Using convection worked great. The time needed went from 26 minutes to 16, and the crust is better. I baked at 500, but will probably reduce to 475 next time.