Have had a go at baking, based on using a pre-ferment (or Poolish, as its apparently sometimes known) and made a couple of loaves. They're all-white flour loaves and you can just make out that the crumb is fairly aerated, so consequently there's not much weight in them.
I used re-hydrated Active Yeast for both the poolish and the main dough, which seems to be pretty vigorous. Since I've been been 'growing' my own leaven from scratch, I'm planning on using that next time, which should result in a stronger flavour, though I'm not sure how much growth during dough development it will give.
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