Baking bread was one of the lockdown activities I started in 2020. I'm no expert, but I kept a bread diary of measures and notes to learn from the failures.

By 2022 I've reached the point I can feel my way though making a basic white sourdough with familiar ingredients. The notes below are from early tests. These days I'm experimenting with wild starters rather than starting from a commercial yeast.

Surprising findings:

A slow and long fermentation makes the bread tasty and more digestible. For sure, a lot of the digestion problems associated with bread and gluten is the fast manufacturing/lack of fermentation.
Folding, stretching (or kneading) have a remarkable impact on quality of the bread.
A dutch oven (heavy casserole dish with lid) is a good purchase for baking, and many other yummy things, as it provides a stable and steamy environment.