I stick to white yeast breads.
I dont have the facilities for making the good stuff.
The thing I have trouble with is the crust.
I want that perfect crust, I want the inside yeasty and airy.
I can help you with that.
I've found that how and how long you 'proof' your dough has a lot to do with the texture. Try proofing it overnight in the fridge instead of out on the counter.
The cold will slow the process down so that the yeast has time to develop both flavor and texture in the finished product. You'll spend more time but I've found, strictly my opinion you understand, that it's worth it.
Good luck.
Best homemade bread ever, crispy crust, light and airy crumb
http://www.artisanbreadinfive.com/
Try the recipes here...
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx