I find your photos - and surely your bread - amazing! I am a beginner, trying a few recipes, mainly from Dan Lepard's books but I must admit that my bread comes out a bit on the heavy side. What I want is something well risen with lots of 'air bubble spaces' like yours. Since Dan is not teaching courses in the next future, I was thinking of attending one of Richard Bertinet's courses. Recommendation? I cook in an Aga, with the advantage that the high temperature is not a problem but the lower temperature, that is below 200C is not easy to achieve with a 2-oven Aga. Has anyone got experience with this? I was wondering whether it is best to do the high temperature cooking in the Aga top oven first - this easily reaches 240 C - and then transfer the loaf to an ordinary electric oven with a lower temperature, say around 180-190C for the remainder of the baking.