It's been far too long

I spent the last couple of years pining to bake on a regular basis but found that time and other commitments kept getting in the way.  Well, I'm glad to say that I think I'm back again.  I've baked for the past three weeks and am loving every second of it.  I was a little out of practice but I guess it's like riding a bike.  My first sourdough effort produced a couple of Tartine bricks- served me right for jumping right into the deep end.  I was a bit less adventurous the following week with a more routine SJSD and was rewarded with a couple of wonderful loaves.  Easily the best sourdough I've made.  This weekend required something a bit lighter so I ventured into some modified Gosselin baguettes with added levain, reduced fresh yeast, cool overnight autolyse, long bulk ferment.  These, too, may have been the best baguettes to date.  They were very wet which made shaping and scoring an adventure but the end result was suberb- fantastic crumb, thin splintered crust, and a fantastically complex flavour.  Last night was the best pizza yet- Margherita and Flammekueche- the 'pizza steel' is amazing.  These pizzas were cooked in my regular home oven in about 3 and a half minutes.

 Tonight, I'm giving another stab at Tartine.  This time the 10% Rye.  Dough was a bit cold- 73F- when it started bulk fermentation so rise time was lengthened to 6 hours.  Might have overproofed a bit but shall soon see.  I've just shaped the stick goo and they're in for their final rise.  I'll probably shorten to an hour but will see how the dough is proceeding.  Looks like it'll be a later night than I originally suspected.  Oh well, I'm having fun.  

Franc