RESULT: Internal temp 205F — fully baked. Top: good oven spring, nice crust, well browned. Bottom: very dark/borderline burnt — Dutch oven floor too hot. BAKE TEMPS USED: 475F lid on 20min, 425F lid off ~21min, 400F last 9min. FIX NEXT TIME: double parchment under dough OR baking sheet on rack below Dutch oven to buffer bottom heat. Overall: successful first bake despite underproofed bulk. Crumb TBD — cooling now.