This is just another method that proves you eventually come up with your own method.

This is using open baking on a stone with steam. I preheat the oven for about forty five minutes to an hour at 465F/250C (my oven reaches 475/246C at 465F/240C) to get it nice and hot. Then load my loaves and water, turn off the oven for ten minutes. Turn it back on to 450F/232C for ten minutes then rotating the loaves and baking another ten minutes, finally turning the oven off and leaving the loaves inside for ten more minutes. I get what I call a nice dark baker's brown on the crust.

Here is the recipe for the bread; https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners