David’s book, English Bread and Yeast Cookery, is really helpful on the principles of making good bread (although I think her aversion to kneading is a little narrow minded….)
I used to bake all the bread for our family – organic stoneground local flour, fresh yeast, slow rise – and it got quite good in the end. I don’t do it now because I try to have a life.
Best advice – take it slowly and enjoy the process. Don’t rush the rises – this is where the flavour develops. Plan something else to do in the meantime so you don’t get bored waiting. You can cut back the salt by about 1/2 without it seeming to have much effect on the chemical/biological processes (it slows the heast down or something) and it’s better for you. We add a lot of seeds (pumpkin, sesame, sunflower, linseed, sprouted alfalfa) to our bread, to raise the protein and other nutrient contents.
Hope you enjoy your baking.

This is an excellent cookbook and tho heavier on the soups than the breads, I have tried every one of the bread recipes and there’s not a loser in ‘em. (And hey, the soups are good too).

Too, there are always quick breads, perhaps as confidence-raisers (before you try yeast raising, or as you do). The Skillet Sizzled Buttermilk Cornbread in the book above is SO good; everyone’s favorite. (Illustration is from a children’s book called This is The Bread I Baked for Ned).