5 seconds of 500 degrees and you have some fine fingér du bluesun steamed in it's own juices:
That's my clicking finger, no less. Here's for a painful week at work!
Then, to add insult to injury, I lost track of the bread and burnt it, too. It was still really good... if you scraped off all the blackened parts. I think I'm finally approaching a recipe that is what I want, but the execution is... lacking.