Hello from the mountains
I have cruised this site only briefly, but love it already.
Here I am, the son of a English baker, now at 9000 feet in the Rocky mountains, turning full circle and baking almost daily. I've been doing this now for about four months and having an absolute ball. Most astonishing has been to discover what I remember from helping my father in the bakery as a really young sprout. Mostly it's been 'sense memory' kind of stuff, like how to shape rolls and pan loaves and things like that. I found I could still shape a hot-water paste meat-pie crust on the end of a thick dowel without even thinking about it, for example, something that has not even crossed my mind in forty years. Really strange.
Anyway, it's really good to find a site such as this where folks so freely share what they know, and don't know, back and forth, without anything other than a friendly attitude. Which is going to be a life saver for me, since I have just begun to play around with higher hydration bread doughs, something I have never done, or seen done, in my life. What I have discovered so far is that they stick to my fingers (and everything else in the house) much more readily than the fingers of the folks in the videos I've watched so far. Clearly it's a zen thing, but my plan is to press on. The appeal of the Anis baguettes is just too strong, so I'm on a mission, and am determined to get past that 'working with an alien material' kind of feeling. Onward!
Best wishes to all, and looking forward to this part of the journey.