More bread and pastry fun

Hope I am,not boring anybody here but just dropping a snap from this morning's bake fun. The last few weeks have been a bit disappointing on the bread front having to adjust to warmer weather and over proofing woes but recently seeing nice results again. No matter how much time I chop from bulk and final proofing I'm still not fully dialed into the rise characteristics that I am used to - it seems a constant race against the yeast which can surprise you at any moment - I have also noticed that these faster rising loaves are significantly diminished in flavor and generally not the tastiest I've produced which really just goes to show that slow activity is your friend ... So,at,least these loaves look pretty enough and compliment my latest obsession (delicious little caneles). Another point, despite several members weighing in on 'popup prevention' so far its been inevitable, they always popup above the rim no matter how I pour, rest, chill or vibrate gas out of the batter. The main thing though is they are showing nicer crumb each time and control over caramelization seems under control now. Hoping to see some other members take on canele - I need a buddy here folks !