Spent 16 years working in a big commercial bakery, drawing a small pension from the Bakery and Confectionary Workers right now.
No formal training, worked as a dough mixer for most of that time. We made bread with sponges, what the fancy books call bigas. We made some decent bread, for mass production.
Spent some time as a leadman on a French roll line. Learned a lot about time and temperature then.
Now I'm trying to downsize from 10,000 loaves per day to 2 loaves per week. Tough when the only recipe you know starts with 935 pounds of flour.
This looks like a good site and looking forward to being part of it.