a number of breads

I've made a number of breads over the last month, here's what I've learned:

• You can't make a good no-knead pizza dough, because the hydration is way too high to handle the dough. It may taste good when you bake it up, but it handles very poorly
• You can make a good wheat/rye hybrid bread with pretty short rise times, fluffy texture and no yeasty taste (my PG #1-3 breads are a testament to that)
• Investing $25 on a small weight-scale (in my case, from Old Will Knott's online) has been a great investment for increasing the accuracy of my yeast and salt weights