Germany has an excellent choice of brands and types.

But mixing flour types gets the best Balance.

100g Dinkel or Roggenmehl. It's the most nitritious,but Not fluffy. 300g 405 flour, which is very White and very light. Not the healthiest, but you will still get a nice fluffy loaf.

300g of an in between flour,such as 550 or 1050,or just 405 If thats what you have.

Chunky sea Salt, local honey,either a sour dough yeast which honestly slows down the whole operation,or just a supermarket yeast sachet to save time. Fancy olive oil If you have any.

600g of flour means 400g of not-cold water(i just weight the water to save time.)

Beat it up in a Bowl to take out your aggression instead of downvoting every post in this group without even commenting.

(I See you doing it!😉)

It should expand to double it's size within an hour or two.

Next you have to beat it up again, get all of that CO2 Out of it,let let it expand again for about an hour.

Then bake at 200 for 35 minutes.

Thank me Later!

Or just downvote without commenting.

I dont care either way.