I can, and have used exactly the same recipe for 1 oz hot rolls (light and fluffy) and bagels (heavy and chewy).
For the oven problem, I would suggest a chunk of marble, about 1" thick, just smaller than the floor of the oven, lifted about 2" off the floor of the oven. You can get marble scraps sometimes at job sites. It's not hard to cut into the right shape if you have a hammer and a chisel.
I can commiserate on oven problems. My gas oven died a few days ago, and I'm back to wood-fired or no bread. The oven is so old I can't get the part I need to repair it.
Salt should be about 1.5 to 2% of the total weight of the flour(s).
/johnny
Ah, I use a lot of butter when I make cinnamon roll dough, plus sugar.
Salt by weight, that’s beyond my paygrade! I’d rather have just a tad less than more.
I have an old electric oven that is supposed to be counter top, but it’s on the floor, and the heat just does not circulate properly. Oh well, better than nothing. I do have a camp oven I used to use on top of a small propane camp stove and it works okay, but I can’t make the volume of loaves I like to.
Do you have a good place for oven making plans?