I've never been much of a daily bread maker. I'd like to make my own sandwich bread, but have never found a wheat bread recipe that doesn't takes like a dense loaf of sawdust, so I stick to store-bought whole grain. I like making rolls, and often make the Mormon Church's version of Parker House rolls (it uses dehydrated milk.) The only breads I'm good at are French bread and Italian bread. This is the French bread I made when my church did a Christmas dinner for 50 people: I always have a supply of homemade Italian bread in the freezer, and since it was gonna be rainy today due to Hurricane Laura, I made a fresh batch. It starts with a biga made the evening before that sits out for a few hours, then grows in the fridge overnight. It's the same process as making ciabatta, and the dough is just about as loose. My Breville convection oven has a "Proof" function on it that holds the oven at 85° so I tried it out today. Works pretty well. I started using diastatic malt powder a few years ago to give the bread a better rise and a browner crust. I just happened upon it when reading a bread making forum. I hate to admit that if I did not have a stand mixer, I'd never do this. I'm way too lazy... I always start "testing" an end piece when I make this, and have to stop myself before 1/2 of a loaf is gone.