Hey everyone, I tried out Mark Strausman's YouTube bagel recipe (slightly modified version of Jeffery Hammelman's). I followed it twice, exactly and the bagels are scorched from the stone and undercooked in the middle. In fact, I can't get the bagels to brown on the sides and top before the bottoms get too brown. I'm using bagel boards for the first 4 minutes. Also live in SLC so the elevation should further help the situation. But it does not. Can it be my oven reading is off? Or something in the poolish and retard phases? I see many differrant baking temps for bagels. Is there an optimum temp?