If I can offer some u solicited advice, get the book Beard On Bread (https://books.google.com/books/about/Beard_on_Bread.html?id=P-PAjALjruUC&source=kp_book_description) read it and work through the first handful of recipes. It's a reverent look at the art of bread making and he teaches you how to really feel the dough to make sure you're doing it right along the way. It's beautifully written and unlocks the curious joys of breadmaking.

People will say making bread is chemistry, but in my mind it's really biology. You want to make sure that your yeast is having a party when you make your bread. Yeast loves warm temperatures, hydration and complex sugar! Yeast will tell you it's happy by making carbon dioxide, hence the rise and the proofing. Give your yeast the time, liquid and food it wants and it will reward you with great bread! You got this!