Hello all, Pretty neat site. Anyhow, I have been making this basic french bread recipe I got from my sis a couple years ago. I pretty much have it perfected by now. Some friends of mine have opened a coffee shop in town and asked if I would bake bread for them to serve sandwiches. I agreed and picked up a half size convection oven and the bread is terrific. Folks really love the sandwiches. I could use some advise on trying out some different breads and such. I make some pretty mean muffins, cookies and pies. However I don't really have much experience with breads other than my quick french bread. Any suggestions on what would be good for a deli type application? I don't have enough understanding about working bread dough as far as gluten and proofing and such. I feel a bit overwhelmed.