Bread

Well done. The right way to do it! Learn to consistently make a recipe, and how timings, ambient temp, ingredient temp, starter activity etc affect the dough.

I am always a little incredulous when people post about a loaf that wasn’t entirely successful and then comment how next time they’ll be adding cheese or using different flour or some other change. Getting a solid base understanding and technique gives you the skills to then be able to adapt/change and improvise.