The perfect crust took me 9 months and a weird trick

I kept failing at getting a crispy, crackly sourdough crust, no matter what I tried. Steam pans, Dutch ovens, higher temps, nothing gave me that bakery snap for like 9 months. Finally realized my oven's actual temperature was running 25 degrees lower than the dial said, so I got a separate oven thermometer. Since I know my particular setup now, I get the crust almost every loaf. Has anyone else had a 'simple' baking problem that turned out to be a hidden equipment issue, and how long did it take you to figure it out?

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