I got hands on a (to me) completely new type of bread flour. It‘s the German type „812“ and funny enough, in the US it‘s called just „bread flour“ 🙂 . It‘s surprisingly difficult to find in supermarkets here, although it seems to be pretty common for professional bakers.
What I found out is that you actually need a little less water than when working with the standard type 55 (all-purpose flour) and that it likes to ferment a little longer. But I may be wrong since I‘m just puzzling together the results of my first try.
Anyway, I got very good bread from it just using my spelt flour bread recipe and reducing the amount of water little bit.
