Does baking sourdough at lower temperature for longer time work well?
Low and slow does work, but there is a trade off: the book's tests found about 230°C (446°F) gives the best oven spring, and baking cooler and longer tends to give less rise while driving off more of the acids, so the loaf ends up less tangy. It is a good approach for larger loaves or loaf pan breads where you want the center fully set, just measure the core temperature to about 92°C (197°F).
Answered by Hendrik, The Bread Code
From the book
Another often undervalued step is the evaporation of acids. At 118 °C (244 °F) the acetic acid in your dough starts to evaporate. Shortly after at 122 °C (252 °F) the lactic acid begins evaporating. This is crucial to understand and it opens the door to many interesting ways to influence your final bread’s taste. As more and more water begins to evaporate the acids in your dough become more concentrated. There is less water but in relation you have more acids, therefore a shorter bake will lead to a more tangy dough. The longer you bake the bread, the more of the water evaporates, but also ultimately the acids will follow. The longer you bake, the less sour your bread is going to be. By controlling baking time you can influence which sourness level you would like to achieve.
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