I wish I had seen it before
I have been baking bread for about 34 years. The first couple of years I used James Beard's book Beard on Bread. This was only passable. Then my wife found Bernard Clayton's book on the breads of France & somewhat later the first edition of his Complete Book of Bread. I bonded with Bernie, whom I think the world of, and have his old French book plus the latest edition of his Complete Book, which have been my primary sources all this time. But within the last year or so, my wife found Jeffrey Hamelman's book and gave it to me, and this has changed a lot. Hamelman is very exacting where Clayton is permissive, but you get the results he promises and the difference is enormous.
Now I discover this site. Boy, I wish I had seen the ten points of advice a long time ago. Particularly that on wet dough; I used always to be adding a lot more flour to the recipe to make the dough easier to handle, and that was a terrific mistake of long standing. Hamelman insists you not do it, and this has been the major advance I've been able to make.
Anyway I am delighted to make the site's acquaintance. It looks very inviting.