What sort of oven did you get?
Ended up getting an Adiamo 70 from forno bravo. Not an Acunto, but hopefully one day. I live at home with my parents because I'm working locally and next year I will be in medical school so it doesn't make sense to get an oven I cant take with me. I'm pretty excited! I can't begin to think about how many hours I've spent reading and researching them, looking forward to actually getting on the horse.
Additionally, thanks for all of your workflows, recipes, etc. I know its going to be helpful down the line - I've already started doing some sides by sides with your Calabrian Chili oil and I am also trying to rig up a temperature controller to a mini-fridge in hopes of creating a proofing chamber that can sustain a 65F temp for extended periods of time!