New to baking and having some success (in my mind, at least)
I've just started baking bread and have tried a few recipies from Peter Rehinhart and Hertzberg. So far, I feel like I've improved slightly with each bake. I've been trying to write down all of the variables for each dough and bake so I can compare results later. I think the best I've done so far has been with Hertzberg's Master Recipe. The first loaf was the smaller of the two and was baked the same day that I made the dough (after a 2 hour bulk fermentation). The second loaf was baked with the same dough after 4 days in the fridge. I pulled it out and let the dough come up to room temp before shaping and proofing for another hour. This one seemed a bit better to me and I got that characteristic crackling when cooling that I didn't get with the first loaf. When I ate some the next day it seemed to have a lot more flavor than the first loaf. Both loaves were baked on a baking steel.
Anyway, I was really happy to find this site and have read a ton of stuff so far.