Try kneading a little less and don't make your dough too dry. The dough needs to be a little sticky but not stick to you or your counter. A little wetter dough with less kneading will give give you a more open texture bread. I always used to make my bread dough too dry. I was told once to act as if flour is saffron at $40 an ounce--then you'll think twice about adding more.

• Reply