Hello fellow bakers! Richard from Leicestershire, UK here :)
Probably started baking on and off about 10 years ago, for most of that time I rarely baked anything more complicated than a bog standard white bloomer, although I occasionally ventured to a brioche, baguette or ciabatta, to very mixed results! After receiving a pizza oven for my birthday earlier this year, I've been getting back into it properly, and between lurking here and purchasing a copy of Hamelman's Bread, I've been expanding my horizons and learning all about the wonders of bulk fermentation, different ingredients, preferments, etc. Most importantly I've been eating a lot of tasty bread!
Very happy to be joining this community and looking forward to learning from and sharing with you all :)