Hello everybody.  My name is Adam, and I just found this place.  I've been baking bread for around 10 years, but only in the past year have I gotten really interested in improving the quality of what I do.  I'm terrible at following recipes -- I have always, and continue to, bake almost entirely by feel -- but after much experimentation and a lot of cookbook reading in my spare time, I think I'm on to some things.  Recently, I've been making a lot of variations on Peter Reinhart's baguettes in BBA; and right now, I have a french country-style miche -- a recipe that is almost entirely my own invention -- proofing on the counter.  My interest has been mostly in french, italian, and SF-style sourdough breads, but I'm always looking for ideas and techniques to expand my repertoire.