OMG the bagels! I'm going to get incredibly fat if I keep baking bread products.

I don't have a fancy steak iron to put in the bottom of the oven, so I put a pie tin on the bottom shelf. When I put the dough in the oven, I threw a cup or so of water in the tin and closed the door. Five minutes later, I removed the tin and increased the temp to 450 (230C). I wanted to keep the bread in a little longer, but it sounded hollow when I thumped it, so I took it out.

Perhaps my oven just runs cool? Next time I'll set it to 475.

Also, a question about the dough. My dough was very wet - not quite runny, but it had trouble holding its shape. I put it on a sheet of foil and put that on the pizza stone in the oven. Else I have no idea how I'd have gotten the dough in there. Do you use a peel? Dust your dough with cornmeal? How do you handle the mechanics of getting the dough in/out of the oven? Also, if I were to cut it, I'm not sure the cut would stay. Perhaps my dough was a little too wet?

The poolish was ridiculously easy, you're right. I'll do it again. I do love the taste of sourdough, though, so I will also keep trying that.