New member looking for ideas

I started making bread several months before Covid (it was my new years goal). While I do yeasted breads, my favourite bread is to do sourdough bread. Took a while to figure a 1 kilogram batard, and much much longer to figure out 175 g min batards as my lunch roll, but got that figured out a few months ago. Those small batards are tricky to do final shaping into a batard.  Still get tricked my the local humidity, but I think I have that now figured out. Where I live we have humidity summer months and low humidity winter months, which moves my hyrdation by about 2-3%. Now working to perfect my baguette skills.