You’ll find recipes for 50 breads on this site. Some of these are what’s called “artisan” breads, breads like ciabatta and a crusty French baguette. Some are recipes for home-baked English muffins, pita and bialys, things most people buy in a grocery store. In all cases, I have taken the techniques that are at the heart of craftsman bread baking and applied them to the breads. The result is that while the names of the breads may be the same as the names on the supermarket shelves, the taste, texture and keeping qualities of the breads you bake with these recipes and techniques will be superior to the commercial bread of the same name.
Take a look at these recipes and the pictures of the creation process and give it a go; I can just about guarantee you’ll love the result.