This dough had me worried at a few different points: my scale only goes to .5g of accuracy, so there was a decent margin of error on the ascorbic acid, and I had some pretty wet, sticky doughs for a while there, that didn't seem terribly intent on maintaining much structure, forming "surface tension" / boule skins, etc; maybe I didn't knead / develop the gluten as much as I should've. And my first boule didn't get quite as much rise as I would've liked. But the second—with an extra 45 minutes of proofing—seemed to develop a little better in the oven. (Dutch oven for both, FWIW.)
That said, the would-be lesser of the two disappeared plenty quick at friendsgiving last night, so I'm not losing any sleep over it.
I did have a question (probably more than one, but there's only one I can remember at the moment): loading temperature? Is that just for brick / wood-fired ovens? Or is that something that applies to the average home range, too? (I'm on a humdrum electric range.)