For as long as I can remember, I've used the following temperatures which I
probably read in some book years ago.

-- Preheat oven to 500.

-- Put in bread and immediately reduce heat to 350.

-- Bake 10 minutes, brush with water

-- Bake 10 minutes more, brush with water

-- Bake 15 to 20 minutes and take out.

Yesterday I forgot to turn down the temperature from the initial 500 until
the first brushing. The result: A much browner crust, which I found that I
liked better. When I realized what I'd done, I also cut back the bake time
to a total of 30 minutes. And the bread was fine.

I'd welcome any guidance others may have on temperature choices.