How to get light tender crumb in sourdough
I like my sourdough pretty well, but the crumb is usually heavier and more chewy than some of the sourdoughs from top local bakeries (Acme, for instance). Today I had some excellent sourdough in a restaurant. It had a nice chewy crust, but a very airy, tender melt-in-your-mouth crumb. I'd love to be able to replicate that texture.
I use a fairly low protein white flour (11.5%) and about 15% whole grain. I usually follow a process and formula similar to that of Hamelman's Vermont Sourdough. I mix by hand. Any tips to getting a lighter crumb?