Helloooooo let me introduce myself....Wooohoo
Finally got the time to post on this fantastic site.
We'll my name is Rob Curtis and I started producing/attempting to create good bread in the home oven about 4 years ago in southern Idaho due to no bakeries that sold breads such as the ones we see on this site. I have since moved to Eastern WA. TG!! My journey has had some ups and downs but I am currently happy with what I produce. I have purchased one of the books that Barry suggested and has helped tons. I am really starting to focus on my process, temps, humidity, ect which seems to be helping with my approach to what I want create. I have only practiced with Baguettes and due to them being so delish no reason to move to the next recipe. Ha! Will move to Ciabatta next. I have only baked on my 15" round pizza stone making it pretty tough to bake Baguettes but have a 15x20 stone on the way so Im pretty excited. Once I learn how to post pics I hope to have some input from ya'll with what to improve on.
Again Im so happy to be able to start posting here and joining in with the forums and learning this wonderful art. Thanks and talk to ya'll later