Hi, I have been hand-baking for about a year (I used a bread machine for a while before that) and I do a lot of AB5 for convenience and other delayed-ferment breads on a spectrum from baguette-style white to wholegrain (usually called wholemeal in the UK where I live).
There is a lot of interest in baking in the south/south-east where I live and we have a good range and variety of bread flours available off the shelf in supermarkets and from a couple of local mills.
My wife isn't keen on bread that is too strong or sour, so I keep a yeast-based levain starter going and use retarded fermentation and refrigerated dough to give a full but milder flavour.
My achievement this Christmas was to make some Dresner Stollens for friends. The first one was a disaster but I learned from this and the subsequent stollens came togther well and were well received. Quite a challenging bake though!
I do appreciate the wisdom and examples -- not to mention the variety -- posted by bakers on TFL. I have learned a lot from you!