Experiment with kneading (slap and fold) for 5-10 minutes if you want a more open crumb (more volume). Also experiment with changing the amount of water and switching the flour. Even when sticking with white flour, there can be huge variations. Pay special attention to the amount of protein. More than 10% is usually an indication of four with more gluten, which leads to more "professional", chewy bread. Another thing to watch out for is timing. If you put your bread in the oven while it didn't have time to rise to it's fullest, it will be too compact. If you wait for too long, it might collapse and be too compact again.
Also, cut your bread before putting it in the oven for a nice and tasty 👂!
Just my two cents. Do whatever you like, what works and makes you happy. Everyone has different tastes in bread and that's great :)