Thank you! I don't use a thermometer but that's a really good idea and would take a lot of the guess work out of the equation. Someone else suggested a wooden skewer. I guess if the dough sticks to the wooden skewer the bread isn't fully done. I used a razor blade and did one, deep (3/4") curved slice from top to bottom to allow for expansion. I'm not using any dough conditioner. I didn't even know there was such a thing. I wonder if you can use this for sourdough?