Thanks to this post (thanks JinxieJade!) I've been making bread every weekend for the last three weeks.
The first week - I made pretzels! Surprised my partner with them. They aren't the prettiest (and I can't tie a dough knot to save my life) but they were tasty. I think next time I'll do them as sticks or coils - the insides of them where the knot folded over were a bit under cooked. They were awesome right out of the oven but they really shined the next day when the yeasty flavor went down. I used olive oil instead of butter for the dough - because I like the taste of it. Still a butter wash on top though.
The next week - I decided to make Foccacia. Didn't turn out quite like I wanted. I put sundried tomatos, garlic, and rosemary on top. What I should have done is worked the sundried tomatos through the dough when I was kneading it. On top they just burnt in the oven and fell off. I also didn't get the dough as flat as I wanted - and probably didn't put enough olive oil on top.
Today though... oh man today. I made my favorite bread ever (And I'm going to make it a lot more). I made ciabatta. I made the 'biga' - which is the starter the night before and let it rest for about 18 hours. Then I used that in my dough this afternoon. It takes a long time to rise (1.5 hours, then another 2) - but it turned out so chewy and delicious.
However - the instructions say to put the loafs on parchment paper. Do that. I put them on a pan and it didn't work very well. If I had done it properly I'd have had those large air pockets - mine are much smaller (but still tasty). The dough is sticky as hell, so it's a bit hard to work with.