Batards

The ongoing quest to make a decent sourdough baguette moved forward a stage. I've got to the point where I'm complaining less about the rise and oven spring and more about the aesthetics - the inadequate differentiation between the crust and the slashed bit. The top one's not bad. More rise in the oven would be good but I need to weigh that against the dough being generally unworkably wet and sticky.

Then off to Edinburgh for story-writing and then some shopping, which meant that I was forced into the pub to wait out the peak period.