Well, I'm pleased to report the oven is back from critical conditon and working at 100% (both top and bottom sections, so I have a much larger baking capacity now). Yay!

I've been spending the last few days working on my baguette skills (or lack of them!), paying special attention to scoring.  I'm getting better (slowly) and after playing around with all manner of serrated knives, blades etc. have found satisfaction in a makeshift lame (fashioned from a wooden skewer and razor blade). 

The household also has two new members in the form of a whole rye starter and a whole wheat starter (yet to be christened) Thanks to the warm weather we've been having recently they have become incredibly active and in the space of a week (from conception) are now maturing at room temperature inside of 4 hours (at a 1:4:4 ratio)...I've changed the feeding ratios and will likely move them to the refrigerator at some point before they eat me out of house and home!  They will be living alongside a refrigerated sourdough pate fermentee (AP white + a few tbsp WW) which has been adding flavour to baguettes recently.  The first dough made from the new rye starter is currently proofing for baking late tonight. 

Anyway, in the meantime here are some pics of some cinnamon raisin bread I made today (mixture of flours - white, WW and whole rye).  I'm really happy with the taste and texture. It has a nice dark crust and a soft, sweet,  well spiced inside.  The subtle sour complements the sweet very nicely rather than overpowering, as has been the case in previous attempts.  

Cheers for now,

--FP