All,

I am still struggling on getting an airy crumb within my loaves.  I use a combination of two recieps from Reinhart's book; "The Bread Baker's Apprentice"

I use a barm as indicated on page 230 of his Sourdough section; this barm is going on 3+ yrs and works quite nicely.  After the second day I create the "Firm Starter" as indicated on page 233; I double it for my needs creating a firm starter of 8 ozs of barm, 9.0 ozs of flour (King Arther AP), 2 ozs of water.  I let this set up and sit overnight or up to 24 hrs.  This product makes approx 20 ozs of firm starter which I cut in half and then mix in two batches to create my loaves.  

Final Dough is 20.25 ozs flour, .5 ozs salt, 14 ozs water, 2 teaspoons of yeast dissolved in the warm water.  In the bread pictured below I used 14 ozs and am playing with the hydration to try and create a more airy crumb.

I used to do two rises but as I get a lot of flavor from my barm and firm starter I recently went to one rise and would go to the oven from there.  The taste is still quite good but am not adverse to going back to two rises if I can get the spring and crumb I quest.

I think I have a hydration issue, I'm hoping someone had the same results and issues and found the "next" key trick to move me in the direction I want to go.

Any thoughts would be appreciated.

I have been at this for an arguable short time - A total of 6 rounds of bread baking.  I am have studied these posts, The Bread Bible (library copy), and Breadbaker's Apprentice.  I have been successful with the crust and crumb in the French Bread  and Pain de Campagne recipes in BBA - but the flavors are just not there.  I am mixing long enough - the dough is passing all tests.  I am using Bob's Red Mill Organic, and King Arthur.  I am a "foodie" - above average in the kitchen - I know how to follow a recipe.  The bread is very bland.  If this is the best I can hope for - then I am in trouble.  I think it has something to do with the region I live in.  Northern California had bread that was heavenly - The NE has wonderful bread.  But the South must be known for it's bisquits for a reason.  I know there are bakers here that have mastered the best possible flavors - but they are not to be found in any of the recipes I have found.

The sourdough starter in Gaarp's sourdough starter 101 has also been a failure.  Two tries - but three could be the charm.

I will keep at it - my quest shall not be truncated!!!