Mike, the picture you and Bill referenced in reply #702 has several white lines on the bottom on the right half of the pie only. It looks to me like the dough bunched up or wrinkled a bit during the last half of the slide into the oven. So looking at the picture, the left half went in first, then the right half. During the bake, the dough expands and opens up the wrinkles a bit but those areas are tented up and don't contact the hot steel so they don't brown.
Obviously, the way to fix that is to try and do one continuous slide rather than slide, pause, slide, pause. Much more difficult to do in the home oven because the steel plate is right up against the backe wall creating a visual and physical barrier when sliding pies in.
The other thing that could have caused it is the bit of rim that hangs over the back part of the wooden peel. When sliding, it causes the dough to stretch and then contract like a slinky. This can cause the dough to bunch up a bit as well. We see this same effect if a part of the dough sticks to the peel. The surrounding areas expand and contract during the slide causing the dough to bunch up or wrinkle.
Are you sure you're a nurse and not a PI?
Whatever the case is, I don't understand everybody's infatuation with the bottom of #2 pie's crust. It was a simple case of temp mismanagement and not a thing of “the left side went in first, then the right side”, ripple effects or what not. Or the crust hanging over the edge of the plate, for that matter, hence my comment of the steel having a learning curve.
No offense to anybody, but jeez folks, relax. I'm not opposed to share details of any bake, mixing/kneading regimens, dough management, baking times, sauce formulas and the like but if questions and comments here are coming across as trying to refute what I've said before then I suggest a simple individual effort for everybody of trial and error.; get the same equipment, flour, yeast, water, sugar, salt and oil and check it out for yourself. But riding high on a simple burnt crust, and trying to pick apart my evaluation of a steel plate bake, seems a bit excessive to me.
Keep it real, guys. It's a hobby, not a profession, to me.
Regarding the Harvest Bread, it's a decent flour and yields good results. I have never seen a ConAgra flour at Costco called Baker's but I assume that the Chef's Bread flour might be the same as the Harvest BF. Not sure, though.