A class of better breads
I have an old friend that grew up in Russia, including much time in St. Petersburg. For years she told me that she could not get bread as good as she got in St. Petersburg. I tried many different approaches - different recipes and different commercial flours. What worked was freshly milling the grain. We now have a class of breads, that we consider excellent - as good as she got in Russia, and as good as she gets some high end bakeries. All are based on (organic) grain berries freshly stone ground, and often rather carefully sifted. I no longer worry about elaborate recipes and procedures. Today my breads are made from good fresh flour, water, salt, and yeast and /or sourdough starter. Sometimes, I make a straight dough in the mixer, and sometimes, I do it on the counter, it does not matter. Some times I knead, and sometimes I do not. Sometimes it is all rye, sometimes all wheat, and sometimes a mix, it does not matter. Certainly, I also put other things in my breads. Timing depends on the season and the weather, I do not have to finish the bake by a certain time, so I can, and do wait for the dough to tell me when it is ready to bake.
Grain is like vegetables. When very fresh, and treated respectfully, they will be excellent. It is worth making an effort to get very fresh vegetables. It is worth making the effort to baking with very fresh flour.