Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the result - great taste, great crust - I'd like it a little less dense, but I'll give my starter more time when I next bake.
The only problem is that the bread stuck to the parchment paper - like it was glued on! I picked off what I could, then told my fellow eaters to chew with care (they chewed the paper and didn't even seem to notice!). What can I do? It was decent quality parchment, but maybe I need to use something else?