I'm just starting out in my bread baking, I have made four succesful batches of bread now using Paul Hollywood's white bread recipe in the 100 Great Bread's book.
Adding ten percent wholemeal flour on my second batch improved the flavour a lot and switching to the Bertinet technique on the last two batches for great results with softness and moisture of the finished loaf, even if it is hard to get used to handling such wet dough.
Today I made my first brioche with really great results.
I was over the moon, as was my girlfriend when we had it for breakfast with a nice strong coffee.
I've been reading this forum for a while and decided it was time I got stuck in properly. I've had a sour dough starter in the fridge for a couple of weeks now and tomorrow I will feed it up and do my first sour dough loaf.
I've used honey for my sour dough as recommended by Richard Bertinet and will post the results this week.