When I'm making my own bread for daily consumption, I like to use fresh yeast. You can easily use (instant) dried yeast, however I believe the flavour won't be the same when using fresh yeast.
For a more fancy loaf or 'special occasion bread rolls' for breakfast on a Sunday morning, I use my imagination and I get help from two books:
The handmade loaf The Bread Bible
By Dan Lepard By Christine Ingram and Jennie Shapter
The most important thing when making bread is patience! You can't rush the time that's needed for the dough to rise. Although I was really stubborn in the past and thought that I was the only one that could actually speed up the process, I was wrong...
Nothing beats the smell of a fresh baked loaf. Besides that, it's really rewarding to dive into your own handmade bread! Enjoy your baking.
