Puerto Rican Sandwich Loaf?
I've been trying to develop a recipie for the italian loaf style bread that i get at the bakeries in Puerto Rico. Its a relatively soft crumb that is almost 'wispy' inside with a nicely browned but not too crisp outside. In reading the ingredients of many loafs/brands they all show the same flour, water, yeast, salt as ingredients and nothing more.
I've tried different flours, water content, oven temp, etc. - but just can't see to get that interior that is soft like white bread but with the open texture of a good italian bread.