I heartily second the recommendation for both of Forkish's books. I picked them up last summer, based on a comment here on HN. Getting my first decent loaf took

I heartily second the recommendation for both of Forkish's books. I picked them up last summer, based on a comment here on HN. Getting my first decent loaf took a few tries, but now I bake all of our bread, whether artisanal or just sandwich bread. I usually bake with my 4-year-old daughter, and I've also been baking more desserts as well, for which I often use recipes from King Arthur Flour or Cook's Illustrated. Just made cinnamon rolls the other day. We also make pizzas every month or two, for which I can't recommend a pizza steel highly enough (unless you're lucky enough to have a home pizza oven that can reach 900 degrees).