I found this site while searching for an answer to large air pockets in my bread. I was most pleased to discover The Fresh Loaf and look forward to perusing all it has to offer. I bake all our bread and have stayed with a recipe adapted from Peter Reinhart, using it for boules, french loaves, baguettes, and even sandwich bread. I am now branching out and experimenting with a variety of loaves. My latest is a Sun-dried Tomato and Kalamata Olive Loaf. With a long winter ahead I plan to spend more time here and in the kitchen.
I'm new here, too. I'm originally from Saskatchewan. In prairie terms, that's practically neighbors.