More Tartine Baguette

OK.  So I protected the bread from the top element direct heat by putting a cookie sheet on the top shelf like so:

The heat can still get around the edges but no direct radiant hear any more. I think this idea was a good one. Note that instead of using cornmeal or rice flour, I'm using parchment paper. I find it more convenient.

Here's the final loaves:

Good oven spring but quite as open-crumb as I wanted:

I'll work on this aspect of the technique.