TIMELINE: Mixing started ~4:00pm 08/14. Folded every 40min thereafter, except the first interval was mashed/combined fully rather than a gentle fold. RECIPE: 500g total of a grain/grind flour mixture, targeted at 62% hydration (higher than Bake #8's 58% preset) - came out VERY dry despite the 62% target, had to add extra water beyond the calculated amount. ADDITIONS: 100g all-purpose flour, 12g malt (higher than Bake #8's 1.4g target - USR369 confirmed intentional, never got explicit re-confirmation but treated as settled). BOTTOM-BURN MITIGATION: 9-inch deep water pan planned under the Dutch oven, first real test of that fix. GOAL: USR369 was specifically trying for a thicker crust this bake. RESULT (added 08/19/26): sprayed water on the bread before baking, crust was good going in. Came out dark, but very good overall - thicker-crust goal achieved, dark color was an acceptable/expected tradeoff, not a failure.