I bake at home. My loaves are crumbly and soft on the inside, brown on the outside. I usually add a bit more flour to the mix if it needs, but I usually keep it a bit moist, and use oil to prevent sticking to the bench top. I don't know how the loaves which I buy locally are so chewy, and light. I know I would have to use 100% white flour, but I don't know if I should be using more flour in my mix, to achieve this tough chewy bread. Is it the flour to water ratio? Or the composition of leaven?