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...??
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