Did you every wonder why there are large holes in baguettes? I did. Almost five years later, and I still can't get those cavities and tunnels. It's not that the bread is bad - I have had universal acclaim from my French friends and colleagues (and even some English).
What it has led to is a work-in-progress. I have a giant spreadsheet with all the different variations of water, yeast, temperature, flour types, techniques...
And I have spreadsheets on how to make different types of stock, mayonnaise; lists of the best type of potato for making fries; formulae for the perfect cooking temperature.
Yes -this is me!