Need bread to be very hollow and cottony inside, while crusty outside
I am trying to re-create a bread that I enjoyed while in Panama. The bread was very pale in color but very crusty at the same time. And the inside was very hollow and soft like cotton that melts in your mouth. It is made with fresh yeast, which I used, since my grocery store sells it. The bread does not have any sugar or fat in it. I was able to achieve the pale color and the crust, but I am not able to get the inside hollow, dense, and cottony soft. I used AP flour, fresh yeast, water and salt. I don't know what I am missing. I am wondering if adding powder milk would do the trick? Any suggestions will be greatly appreciated.