Hello from Nebraska
Hello all, I have been lurking over this great site for several months now and figured it was time to come out of the shadows. A lot of great information here that has helped my bread baking advance.
I have been dabbeling with the BBA and have had some great success flavor wise, but with the exception of the Pane Sciciliano my crumbs have been very dense. I was disappointed with the french baguette I made a few weeks ago in that my thermopen said the bread was at 205 but when I cut into the loaf an hour plus after removing from the oven it was still doughy and raw. I had to throw it away and step away from the flour for awhile.
I am looking forward to the continued learning and hopefully one day be able to post a few quality posts that may help somebody. I like to pay it forward whenever I can.