I jumped right in on the Artisan Bread Forum! I started baking bread about 5 months ago after building a brick oven for pizza. Since our winter has been pretty cold, I've been baking in my kitchen oven with good results. The biggest difference is that I can cook twice as many loaves in my brick oven at one time as compared to my house oven. I also get a little more oven spring from the brick oven. I've been lurking here for a while and decided to join, great site.