Still working on proper bread slashing technique. Part of my problem might be the tools I'm working with. I understand I need something called a 'lame', and at present I'm just using a very, very sharp knife. None the less, the bread is still excellent, so I can't complain, but I'd like to get a grip on proper slashing, so my bread will look as good as it tastes.
Today I used more of the dough for some rolls. Trying not only large loaves, but small ones, and now rolls. It's so nice to have bread baking in the house, especially in the winter. It's one of the most 'soul warming' smells I know.