I have periodically made attempts to make bread over many years with only occasional success from 8 to 10 tries over a couple of weeks. I then give up until the next time I have the inclination to try again many months later.
Richard Bertinet's technique for kneading using wet dough and a turn and fold technique on a dry (rather than floured) worktop rather than traditional British kneading practice has enabled me to consistently make well textured light bread.
Using the DVD to see the technique for preparing the dough and recipes from this book as well as other bread books I have in my cookery bookshelf I have created many good quality light and tasty loaves of bread - some with white flour some with wholemeal and others with a mix. Whatever recipes I have used, the wet dough technique has created dough that rises well both first and second time and produces a light texture.
The Dough technique is excellent (although a little strange to start with if you have used typical heel of hand kneading and knocking back for second rise) and will give consistent results whatever the recipe.