Hello

I jumped right in on the Artisan Bread Forum!  I started baking bread about 5 months ago after building a brick oven for pizza.  Since our winter has been pretty cold, I've been baking in my kitchen oven with good results.  The biggest difference is that I can cook twice as many loaves in my brick oven at one time as compared to my house oven.  I also get a little more oven spring from the brick oven.  I've been lurking here for a while and decided to join, great site.