1. Joe the dough: has quietened down, but still some bubbling. Smell is pleasanter but still not right, but I shouldn't be expecting it to be yet.
2. New oven: I haven't adjusted yet. Both recent loaves have come out too soft in the crust, which I think means I should up the temperature setting. I've been using 220c, so will try full blast 240 next time. Here's the result of my banneton baking:
3. Bakery bits: here they are. The banetton did its job in keeping the loaf from spreading, but I've clearly not got the knack of the grignette yet: the loaf above is supposed to slashed in a grid patter. Also slightly disappointed that the spiral pattern doesn't show on the loaf.
Sweden and its bakeries summons #2...
8 hours ago