Hey everyone! I'm new to this site, but I've been baking bread for about a year and a half now. I was inspired to start baking at home when my mother gifted me a copy of Daniel Leader's 'Bread Alone'. I've created a levain starter that I am maintaining at home, and I love the flavor that I am getting out of my pan levain; however, I am having a textural issue with the bread. I seem to be consistently baking a heavy, chewy bread with a very fine crumb. Is this due to adding an excess of flour and thus reducing my hydration level, or is it in part due to over-kneading the dough and developing too much gluten?