The correct oven temperature makes all the difference and now, I can write and test, with happier results. Yesterday's tear bread had a lovely crusty top, and a soft crumb.
As for today ... it's after 9:30 in the morning and I'm headed offline to finish the work that I started on the weekend. Didn't get the new flour containers because I decided that I'd go restaurant food grade.
More on those another day. Right now, it's time to get back to work. Happy Monday to all, and to all a yummy day.