As International Baker that has done more than one UK and Scotland bread I'd have to ask if there was a new direction you looking toward going.

The current doughs hold things like the links to other International threads, some archival things, several tid bits so I'm curious as to what you are after

Perhaps pull up a UK or Scotland dough and see if there are things you'd rather take out or things you'd prefer to add?

As far as https://8kun.top/comms/res/58310.html#58318 I can see a bread trying to start, but nothing at all that looks like dough