Hello from Holland
I've been lurking (and learning) on TFL for ages, but now I have to delurk because I need to thank bnom for her great post on covering loaves in the oven.
And to thank all of you, actually, for generously sharing all this knowledge! I love baking bread, but I also greatly enjoy reading about it!
For the first time in my life I have the time for all those things I never got around to with a fulltime job and one of those things is baking my own daily (sourdough) bread.
So over the past months I have raised my own starter (as explained by Wild Yeast) and started baking. I use organic, stoneground (in a lovely antique windmill, of course, since I live in Holland :)) flour. I don't have a proper oven but I have a Big Green Egg, so that's what I bake in, using Flo's brilliant 1.2.3. formula. Every time I bake the bread gets a little better, with ups and downs. When I finally got the crust colour I wanted, the bottom was scorched :).
I blog in dutch, but there are photos of my endeavours under the "brood" tag on my blog.