After you get one reliable process down, experiment with other hydration levels. Hydration % is weight of water divided by weight of flour. 100% hydration means equal weight of water and flour. 70% hydration is typical of “french bread”, 100% is very high and typical of “ciabatta” bread. Higher hydration tends to produce larger crumb (the voids in bread) because more water means more steam to make larger voids. I like high hydration bread. For sandwiches, you’d want lower hydration because large crumb means mayo gets on your fingers :-)
https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration
Bread making is very fun but tends to make one fat :-(