great to see a sourdough forum down under... and such a nicely organised one at that... congrats!!
what I have for a long time been wondering is how do the bakers get the blistered glaze like in this spelt roll from Sonoma Bakery [url]http://www.sourdough.com.au/gallery/main.php?g2_view=core.ShowItem&g2_itemId=577[/url]...??
here in South Australia the, what now seems defunct, Matisse Bakery used to get the same crust and I have often tried to find out how to do it... but with no success