Hi,

I'm a fulltime bread baker working out a commercial production operation that truly adheres to Artisan principals of our beloved slow-rise method (Central Market). I am knowledgeable in all area's of bread but more so in whole-grains and rustic loaves from Italy, or better know as "Old World" breads. I bake when I'm at work and I bake when I get off at home, so seven days a week my ovens are running! I spend a lot of time perfecting ciabatta hybrids and related loaves as I'm on a quest to make a true whole-wheat poolish and ciabatta. 

Anyways if you ever need any advise, have questions about ingredients or what something might do, how a certain style of bread should look, taste, or feel, just ask I'd love to help!