Greetings from Chicago!

Hello, I'm a near-21 year old Atlanta native currently studying in Chicago. I've been lurking at this site since I started bread making in earnest, about five months ago. I'm still new but baking once or twice a week (And Reinhart's BBA) is making me a lot better.

I guess as a bread themed introduction, my first bread I ever made was simit, a tasty Turkish ring dipped in sesame usually described as a cross between a bagel and a pretzel, my most common loaf is ciabatta, and my best was Reinhart's Pain de Campagne, but with a 50-50 rye/bread flour mix rather than his ~10-90 split. I'm firmly in the hand-kneading camp.

Thanks!