I just tried something different. I had the dough much wetter and used the
sponge method to make my bread that I usually do it with the "straight
dough" method. I also changed flour from my local supermarket's brand bread
flour to Bob's Red Mill unbleached AP flour. I also increased the water.
This was a much wetter dough. The results was a chewier crumb with a nice
crunchy crust and nice big bubbles--and nicely sour. It reminded me of the
San Francisco Sourdough I used to eat when I lived up there as a kid. Any
thoughts on whether it was the hydration or maybe the different brand of
flour or the sponge method or just a really good starter or some combination
thereof? I'm about to try it again to see if I can duplicate it. My sister
and her kids ate it up yesterday before I had a chance to take a picture of
it.