I know I know, this is a big topic. Carb free, gluten free, white, wheat, multi-grain, whole grain. There's a lot of stress around bread. But what we don't hear a lot about is bromated vs. unbromated flour. There is an additive in flour here in the States, that quickens leavening thereby increasing production. It also happens to be carcinogenic. Read about it from https://www.kingarthurbaking.com/pro/reference/bromate and go for the organic flour or look for unbromated flour in the ingredients.
Photo by Gio Bartlett