Good fresh bread is widely available and doesn’t cost that much. So, why take the time to make it yourself? I don’t really know, except that it feels like the right thing to do. But, don’t think it’s easy.

Or, fast for that matter. Good bread takes time to develop. The best manual I have found is “Artisan Baking by Maggie Glezer. The poolish, or pre-ferment is the key.