Baguette de tradition and canele de Bordeaux for this morning's bake. Gotta love having good bread and pastries from your own kitchen. Both turned out nicely - nothing to go crazy over there was some improvisation on the canele since during the batter mixing unrealized in was short on sugar and sub'd brown some brown sugar to build up the required amount. Rather than whip out to the store it seemed better not to waste the already mixed ingredients and in turn get an idea what the outcome would be. The result is a slightly darker and gooyier crumb and a more rich flavor. All in all the traditional ingredients seem to produce a nicer product but that's not to say the shelf life of these as well as the ones baking right now is going to be a long one :)
unplanned experimentation --- with unknown results. At least you now know what the result is of changing to brown sugar - and can use that if you have a guest with a preference for a gooyier crumb and richer flavour.
Otherwise - it's nice to see that you've got the seasonal temperature issues fully under control, and are busy proving what great quality of breads and pastries can be made at home. We'll leave out the fact that your dedication to detail and experimentation is far above and beyond anything that a professional bakery would do... ;)
Thanks for continuing with the tease on those canneles - and keep baking happy!