I am no longer afraid

of my bread dough. LOL!  When I first started I was afraid of the dough.  I tried my first high hydration bread, a yeasted dough from FWSY, and I was scared of every aspect.  It was squishy.  I had never mixed bread by hand before. I didn't know how to autolyse it or what it really meant.  I was scared to do the stretch and folds.  I was sure gluten would never form and it would be a pancake.  I had never measured the temperature of anything before. Degasing the risen dough but not too much.  Shaping. Putting the dough in a hot DO --- all of it was new and scary. 

Now about 10 loaves later I'm not an expert but I'm easily doing all the steps because of what I've learned here and the encouragement I've received and reading what others have received.  Someone suggested doing the same recipie a bunch of times to learn the ropes.  Good advice.  Now I'm confident enough to try a different recipie.  Eventually I'll graduate to sour dough Breads.

Thanks again to all.

coolchinchilla