Hi I am an enthusiastic beginner but recently am getting satisfactory results. I have made progress by reading all sorts of authors on breadmaking. The significant bakers for me are Richard Bertinet, Chad Robertson, Jim Lahey, Paul Hollywood and Daniel Stevens. I live on the South Coast of England. I was really pleased yesterday as it was the first time I heard my bread crackling when I took it out of the oven. The single most important thing that I have learned recently is to use a cast iron dutch oven as recommended by Chad Robertson in his book "Tartine Bread". I found what appears to be the exact same one that he uses manufactured by Lodge.....which was a bit of a find for the UK. It is available online in the UK through "A La Cook." Looking forward to getting to know you.