I highly recommend trying sourdough, I like it better than regular homemade bread I've made and because of the phytic acid it's a lot better for your gut.
I go by this recipe except I only use white and wheat flour, and he also has a video on how to make your own starter in a week. It's a lot easier than it sounds and the only ingredients are flour and water.
I'm not sure how this dude could pull it off with that amount of water. Taken the sourdough starter into account (50%/50% split between water and flour), he added overall 750 g water. With overall 1038 g flour, the hydration (water/flour) is appr. 72%. It's insane! I reduced water to 67% and my dough still seems stickier and more liquid than his.