I've been trying unsuccessfully to recreate a sourdough bread that has both a chewy crust and an airy moist interior characterized by lots of holes. (My favorite example is Trader Joe's San Francisco Sourdough.) I have a sourdough starter that I've been feeding regularly and have tried several different recipes with no luck. They all have a great exterior and taste like sourdough, but lack the airy interior texture I'm looking for. Do you have any thoughts on what I can change to achieve an airy interior?
Thanks for the help!