my name is ben and i am a 26 year old baker. i love whole grain breads and have been actively baking for approx one year. however, in this one year i have come a decent way. i love the science of baking as well and read just about everything i can get ahold of. i am lucky enough to have decent electric home ovens in both of my residences. i have purchased and installed a baking stone in each one of them . i make mostly freestanding "artisan" loaves. as i say, whole grains comprise mostly (99%) of the loaves i make as i try to emulate what our ancestors would have had to work with. i have very recently experimented with bread flour (white, unbleached, unbromated) flour, too, tho. i was trying to open up the crumb of a ciabatta. no luck yet. anyhow, hello to all.