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start easy with things like no knead breads and then work your way up to more complex recipes like sourdoughs and whatnot would be my best advice! learn technique from the basics and you can apply it to anything as your skills improve.

it's also very important to involve your senses while baking. learn visual and touch based indicators for things like gluten development, yeast activation/fermentation, etc so you're not just memorizing recipes but rather actually learning how to bake

i also find it super beneficial to learn why things are done a certain way and the science behind bread making. for example enriched doughs include butter but butter inhibits gluten development so most brioche recipes will have you slowly add the butter at the very end once you already have a dough after it has already been kneaded/mixed for a while and there is strong gluten. mixing the butter in with the rest of the ingredients would make it more difficult for gluten to develop which is why brioche recipes will add it at the very end. but you can apply that same technique to any dough that uses butter! once you learn techniques and why they exist then you branch out and experiment, hope that was at least a bit helpful :-)

Probably google home made garlic and herb cheesy pull apart bread recipe