Linked to recipe: Sourdough Bread - Thick Crust (ID:19), using saved preset "Sour Dough large dry loaf" (500g flour, 58% hydration/269g water, 100g starter, 11g salt, 1.4g malt target). ADDITIONS: 7g dill, mixed in ~4:45pm (30min after mix finish). ACTUAL RECIPE DEVIATION: malt (0.25%, ~1.4g target) was left out of this bake - forgotten during mixing. TIMELINE 08/08-09/26: Mixing started ~3:45pm 08/08, finished ~4:15pm. Dill added ~4:45pm. Fold ~5:45pm. Fold ~6:45pm. Finished ~8:00pm (1hr15min after 3rd fold), shaped and into fridge for cold retard. 08/09/26: Oven preheated to 475F, dough rested 15min after preheat before baking. Pulled straight from fridge (no warmup). Everything bagel seasoning + water applied to surface BEFORE scoring (seeds pushed aside cleanly by blade). SCORED: 3 diagonal slashes on top. Baked covered (lid on) ~20-22min (dough +18% vs reference recipe #19, times widened accordingly). Lid removed, internal temp checked at 150F at that point, sprayed a little more water on top. Aluminum foil placed over top for 12min. FINAL BAKE DETAILS: Forgot to drop temp from 475F to 450F on the usual schedule - caught it when checking internal temp, which read 203F. Foil removed at that point, temp dropped to 450F, +5 more minutes added (~20-27min total lid-off). Final internal temp 204F (right on target). RESULT: good oven spring, nice ear/score, everything-bagel topping caught well on top, very good form and look overall despite the missing malt. Bottom came out darker than top. ROOT CAUSE - BOTTOM SCORCH (K292): two known bottom-burn mitigations were both skipped this bake - (1) normally uses two layers of cookie sheets under the Dutch oven as heat shield, only used one/none this time, (2) forgot the scheduled temp drop at the 20-minute mark. Both point directly to the bottom scorch. RECIPE DEVIATION NOTE: malt omission means this bake is not a true test of the preset as saved - if comparing future bakes against this one, account for the missing malt. [Merged from duplicate item #35 - closed.]