Finally Joined :-)
I've been reading posts and learning from the forums for months but have only just registered. I've learned so much from the site already and am looking forward to picking all of your brains in the future!
I started baking two years ago when Char, my Maltese girlfriend, told me that there was no bread better than the Maltese loaf, that it couldn't be replicated in this country and that she hadn't had good bread in years! With the attitude of 'nothing is impossible' and 'how hard can it be?' I made my first loaf, and have baked every few days since.
Char now thinks that my bread is better than Hobz-Malti but I know that I still have lots more to learn. Most loaves are a bit ugly, my shaping is hit and miss, I can't slash to save my life and I'm still working out how to steam in a fan oven but I'm enjoying the learning curve :-)
A photo of today's White Sourdough (75% Hydration) is attached. I'm happy with the holes and texture but it's an ugly loaf (at best) and the crust is a little chewy (I guess this is a combination of steam troubles and a very humid flat!). Any comments welcome!