I dislike these trendy breads. They have excessively hard crusts and large holes, both of which I consider defects. My favorite bread is made with low hydration dough (50% water by baker's percentage, i.e. percent of flour weight) for a dense crumb, and cooked by steaming for an extra-soft crust. The trendy recipes also have too much salt, which masks the flavor of the fermentation products. IMO 1% salt by baker's percentage is sufficient. Sourdough is helpful for adding flavor to wholegrain or non-wheat breads, but for standard white bread I find it never develops much sourness, and long proofing with standard dried yeast is just as good.

Try experimenting with recipes yourself instead of just copying what's popular. I think a lot of bread recipes are designed to make good looking bread, rather than bread that's enjoyable to eat.