Hi

Thanks in advance for welcoming me into the bread lovers community you've set up here. 

I look forward to learning from you all. 

If this works here is a picture of today's loaf. 

Jim

Well I'm 52 and I've always liked to cook, sometimes that would include baker's yeast white loaf, rolls or focaccia bread   

I really just started playing with sourdough pizza and free-form loaves about a year ago, and a couple of months ago I started making a loaf weekly or every few days.

Your warm welcomes. 

Is that loaf. 

that didn't work.

This loaf was made with a cold ferment then warmed, formed, etc. It was, to my mind, a bit under proofed but had to go into the oven.

critical comments are welcome