Hi Mini O.

I used a sourdough starter, without added yeast.

I only slashed two if them! I made my own lame, by putting a normal double-edged razor blade on the narrow end of a chop stick. I dropped some olive oil on the blade in preparation for slashing, immediately before transfering the loaves into the oven.

What I meant by wounded was that I used the stretch and fold method as the dough was proving, prior to retarding it in the fridge.

When I took the dough out of the fridge, 20 hours later, I divided it into 4 pieces and stretched and folded each piece before setting all of them aside to warm up a little. I then shaped them into baguettes and set them on a cloth to prove, covered (I use a big plastic tub), with a small bowl of just-boiled water to add some humidity and warmth.

The "wounds" are the folds in the dough from, both, stretch-and-fold and from the shaping. The seams came undone, so to speak.

The flavour is hard for me to describe. I've only recently started baking properly. I can taste the rye really well. Threre was a greater depth of flavour that lingered on the palate. There was just a hint of caraway.

The crust is not thick and there was a slight crackle initially, but this was lost after 2-3 hours (bread moments are so ephemeral aren't they?---sigh!).

The baguettes made the best sandwiches, though!! I kept 2 baguettes out and froze 2 and thawed them out again, but the flavour seems to have been preserved.