I kind of fell into bread baking when I had a too inelastic pizza dough. I couldn’t get it to rest and flatten out so I just stuck it on the pizza stone as a ball and it came out not too bad as an artisan bread. So I started making bread that way with true bread recipes baked directly on the stone after realizing I was paying over $3 for those same kinds of fancy artisan breads at SuperTarget. I was always a sucker for them because they bake them at the store and if you are there when they are stocking fresh while still warm they can be irresistable. For pennies by comparison I can make my own now that I am retired and have a lot more hobby time. Pizza, fresh bread, and home brewing. What a life!
I had The Fresh Loaf website bookmarked. If nothing else it is the most gorgeous food site on the web.