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Hi folks. No picture, but I just tried a sourdough focaccia the other night and I had a lousy bake. The flavor was out of this world good. I baked for 25 minutes at 425 (per the recipe I saw). The bottom got hard, the top never browned, and the center was raw. The spots that did cook were light and fluffy. I used to have the same problem with my loaves, which I corrected by putting a pan on the rack below (to divert direct heat) and upping my oven temp. So maybe that's what I'll try on this too but I wanted to throw it out into the ether to see if anyone has another recommendation. Thanks!
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