Thanks! I appreciate your feedback. I too have made bread at least once a week for the past seven or eight years. The artisan bread class has really been an eye opener though. While my bread has always tasted great... most of the time, I am now learning some very different techniques to be able to control the crust and crumb variables, as well as shaping. That's fun. I've learned a few pre-ferment techniques from the course. Pte fermente is simply one pre-ferment approach to change the texture and quality of a dough. I agree with you. Baking is great therapy! I am definitely a "stress baker." Hence, I bake a lot.