1. Like he said, put tin foil over the glass. At those temps a wet piece of dough, or ingredients, will shatter the glass. In the article he said to cut the l

1. Like he said, put tin foil over the glass. At those temps a wet piece of dough, or ingredients, will shatter the glass. In the article he said to cut the lever on the oven with pruning sheers. Use a file, or hacksaw. (I'm thinking about using hvac foil tape to tape the foil over the glass. Not using foil tape directly on the glass, but on the sides holding the loose foil in place. I'm assuming that tape will take high temps? If I gave the nerve to do this? 2. If I owned a cooking school, this guy would get an honorary degree. It's more enlightening than most PhD theses. Just kidding professional students. Kinda? I had an ex whom killed hundreds of lab rats validating an experiment that has been validated 40 times. She killed the rats by banging their heads onto a granite stone. She got mad when I didn't want to know more. She is now a vegetarian, but eats Salmon because it's good for her hair. I made the mistake of telling her she easen't technically a vegetarian over a "romantic" dinner. She didn't want to be just friends? She was out of my league thankfully. Meaning I wasen't worthy, and I agreed. (Sorry--reminiscing.) 3. If I read everything correctly, keeping the dough similar to stiff cake batter is what most of us have been doing wrong, along with the long wet mix in the mixer? This makes sence. I've heard a lot of bakers say to keep all dough wet, or as wet as possible.