So the wife got me a really nice set of proofing bowls, a gigantic plastic bucket for mixing, and a book on baking artisan bread by Ken Forkish. I made a few loaves, and I mis-timed the proofing because I got caught up at a car dealership getting some warranty work done.

So anyways, what I'm asking is have any of you done some serious baking? Recipes or techniques are appreciated. T

he book suggests using pre-ferments and eventually starter (levain). I'm just getting my technique down with the quicker easier yeast breads.