regarding temperature adjustment but this works well for me. if you have success with another method, please use that.
if, like me you used a proving/proofing basket, heat a heavy baking tray or baking stone and then shape your bread to fit the basket (they are usually round or oblong/baton) and cover for its second rise. after the rise, use one hand to ‘catch’ the loaf as you tip it out, and transfer it onto a peel (or back of a cool tray) to place it safely onto the heated baking stone while it is still in the oven. give it a quick forward shove and it will slide right on.
if 