TIMELINE 08/23-08/24/26. MIX: ~3:00pm 08/23/26, 65% hydration, mixed ~30min. SALT: added and massaged in at ~3:30pm (end of mix). MASSAGE #2: ~4:30pm (1hr later). MASSAGE #3: ~5:30pm (1hr later). SHAPE + FRIDGE: ~6:30pm 08/23/26 (1hr after 3rd massage) -- shaped into lined rattan banneton, into refrigerator overnight. COLD RETARD: ~6:30pm 08/23 to ~7:00am 08/24 (~12.5hrs). BAKE MORNING: oven turned on 6:10am 08/24, took 20min to preheat (~6:30am ready), left ~15min beyond that before loading. BAKE START: ~7:00am 08/24/26. TOPPING: flaked salt on top, sprayed with water to help salt adhere. SCORING: 3 diagonal slashes. BOTTOM-BURN MITIGATION: two small cookie sheets placed on the rack below the Dutch oven during the bake. BAKE ACTUAL: lid on ~15min, then lid off close to 30min (longer than the originally planned 25min) -- ~450F. RESULT: Came out looking very good. Bottom came out good -- the two-cookie-sheet mitigation worked this time (contrast with Bake #2/#9's cookie-sheet notes about partial/limited buffering). Recipe: Sourdough Bread - Thick Crust (ID:19).