Hello from Sydney newbie

I've dabbled in bread making over the years but have now entered a new phase of obsession.  I did a three hour course with Brasserie Bread a couple of weeks ago that was inspiring. Just waiting for my latest experiment (70% hydration white boule) to cool so I can eat it. Lovely day here.  It's 27 deg in my kitchen, 30 outside with blue sky and a gentle breeze. Perfect!