I’ve been making excellent sourdough loaves for ~2 years but, like most here, I’m an inveterate tinkerer. When I first started, I was very careful in using an oven thermometer to ensure 500 and 450. I found that after one batch, it was nearly impossible to get the oven–a 22-yr. old GE convection–back up to 500 for the subsequent batches. I would increase above 500 but then found that the temp would be 510-520. After a few attempts, I gave up. Now, I use Chad’s 20’@500, 10’at 450, and then 12’@450 uncovered and don’t bother to check the oven temp; too frustrating. Results are good, but… For various reasons, I’m stuck with a double wall oven in this kitchen and I’m not going to remodel. Any recommendations as to better wall ovens, especially in regulating temps at the higher end? Need self-cleaning and much prefer convection. Consumer Reports is useless in that they don’t focus on higher temp consistency.