Are you bored yet ?
Don't mean to bore anyone with similar posts all the time but I gotta keep track of progress. These two loaves shaped out rather thin in the center which can pose some challenges getting the loaf to open up. But, fine tuning the technique with my oven is getting finer and finer. Pop them in at about 500F and now about 5oz of room temperature water for quick burst of steam. Evacuate after 6 minutes. At this point I am down to about 430F. Around 10 minutes its dropped more again to about 420. A two minute firing of the top element pumps the Temps another 10-20 and bobs yer uncle until the 19 minute mark. For the record I did not make these two bagels -