Thank you guys for the compliments!

I guess I have gotten the hang of the presentation thing so that now that part only takes about three minutes before putting the two loaves in the oven. I either dust with flour and then slash, or else I paint with cornstarch/water glaze, sprinkle with seeds and then slash. Goes pretty quickly. You can make up a little jar of the watery cornstarch glaze and keep it in the fridge to use for about 3 weeks. For seeds, I use white sesame, black sesame, or poppy seed. It's fun to try different slash patterns, too. Sometimes we just like the flour dusting with no seeds at all.
I have found that baking them in the pre-heated cast iron pots creates perfect crusts every time without any steam pans or water spraying, etc. Using parchment to move the loaves and lower them into the pots makes life way easier.