08/08/26: Mix started ~3:45pm, mixing finished ~4:15pm. ~4:45pm (30min later) pulled dough, added 7g dill. Folded/handled again ~1hr later (~5:45pm), again ~1hr later (~6:45pm), finished ~1hr15min later (~8:00pm) and placed in refrigerator for cold retard overnight. 08/09/26: Oven preheated this morning, dough rested an additional 15 min after preheat before baking (exact preheat temp/time unclear from dictation - flagged, not logged as a hard number). Dough pulled from fridge, scored (seeds/everything-bagel topping applied before scoring), water added to surface, topped with everything bagel seasoning. Baked covered ~20 min, then lid removed and aluminum foil placed over top for next ~15 min, then checked at 10-15 min intervals until done.