First Post - First Loaf!
Greetings. Been waiting to get into bread baking while until we received a nice stove, but not sure when that's happening. Anyway, been getting impatient with local stores and offerings so decided to take a crack myself.
I used the Anis Bouabsa approach I came across here - http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes 
Split dough 2/3 and 1/3 - made a larger boule and a small loaf (was supposed to be baguette...). For a first attempt I think it turned out okay. I hadn't added enough salt initially, so I think the taste was a bit lacking. The dough was very wet to work with and was difficult to form. Hence the flat globs and flatter end products. The crumb structure I was very pleased with, although a little dense and chewy. Would have liked an airier end product.
Next time I'm thinking of either reducing the water by ~20g or leaving the water and subbing in 25g of bread flour.
Feedback or suggestions?!