Beer Bread (with roasted Barley) - Hamelman made in the new oven

So last night I did some test baking in the new oven.
I made the beer bread with roasted barley by Hamelman. I fired up the oven like more than an hour in advance. I did make some viennoiserie as well and baked that first and that also was an adventure. Just like my first loaf the bottom also did become too dark.
The baking stone seems to be really, really hot. Like I mentioned in previous posting, baking in this oven is nothing like baking with a hot air kitchen oven.
I did test a new technique for steaming, and the way the loaves came out was rather surprising. I did make them slightly larger, using 100grams more dough. So that also explains why they are taller as usual, but the steam seemed to work really well.
Today I am baking a couple of loaves again and hope to reproduce the result. The corn bread is bulk fermenting as I write this posting.
I post a pic of the loaves, please feel free to comment.