Your bread looks gorgeous cal quail! Looks like the recipe is after Jim Lahey's Sullivan St. Bread baked in the Le Creuset published in the NYT in 2006. That was much discussed here on a few past threads. I've been baking bread for a scary long time and have done everything from cheese to sourdough. To me, these the no-knead is the easiest and best because it teaches pretty much what you need to know about how bread dough works. Would be interesting to compare the recipes. I'm linking the NYT video and recipe below. If anyone wants a nice pizza dough, let me know. I do mine in the Cuisinart and then throw it into a plastic bag. It gets an overnight rise in the fridge and can left 2 nights until you're ready to bake. It also made good ciabatta. Here is a link that might be useful: NYT Sullivan St bakery bread

I have a Viking combi steam, so the settings don't actually relate, and have played with a number of different approaches. Just wanted to chime in to point out that the 0% setting means that it is vented to the open, and the 30% setting means that no steam is introduced, but the vents are closed so that any steam coming out of the bread stays in the oven. I make ciabatta very often, some sourdough boules, and batards ( a baguette is too long to fit in my oven) I normally use only 100% whole wheat, so my results may be different from yours, but I find that I miss a higher starting temp. My oven can't go any higher than 440 F. I have tried using a baking stone with a preheat using the combi steam function for about 1/2 hour, and that works okay, though I have a sneaking suspicion that the steam is getting into the stone, and then comes out when I turn off the steam after the first few minutes ( just a suspicion, could be totally off base on that ). I usually switch to a regular convection oven setting once the bread has been in 3 or 4 minutes. When I remember, I also open the door briefly to let out any moisture, then reduce the temp setting. Unfortunately, the Viking doesn't allow custom settings with changes in modes, so I can't program it to do that on its own. I am not sure I understand your first step - if you set it to 100% steam ( in my oven that would be steam only ) it is limited to 212 F . To go above that I have to use a combi mode. The Viking doesn't have steam pop, but if I were you, I would leave it in at 100% steam and continue to steam pop during the first 4 or 5 minutes, then set it to 0 % for the rest of the bake. For sourdough, a longer steam time can help.

I've been using a metal steamer pan with a hole drilled in to inject steam. Right fit but it works great. You have to be careful not to damage the IR broiler which the handle as it looks kind of fragile. Definitely a good use for the ball bearing rack as it's much easier to pull out with a stone. I just started using my baking steel which works great. Much thinner than a stone (1/4") which may help in your situation as well. The company can cut them custom for you as well. Cost me about $100. Really awesome. Check out their site. http://www.bakingsteel.com Mike

Whole crystal sea salt has a lot of air between the crystals. Do you have a scale? Most of my bread recipes call for 11g of salt for 375-450g flour, or about a teaspoon of table salt per pound-ish of flour, about 3 cups, maybe. That would be a normal sized loaf of bread, or 6-8 buns. I don't know how many rolls that would be. Besides the difference in size of grains, your recipe may call for a little extra salt for the "everything"-ness. You can mix in small stuff like the everything mix up to about a quarter of the weight of the flour without messing up the rise, maybe even a third, depending on the strength of your flour and what all else is going on. I love poppy seed bagels with poppies scattered through them. The everything mix should be good too, but maybe keep it a little scant on your first try and see how it goes.