Why does my homemade bread always have a dense, heavy texture, and how can I achieve a lighter, airier crumb without sacrificing moisture and flavor?

I totally feel you, I've been there too with my own bread baking struggles. One thing that made a huge difference for me was understanding the importance of proper yeast activation and dough development. It sounds like you've tried a lot of different things, but have you experimented with different yeast types or proofing times? Sometimes, it's just a matter of finding the right balance for your environment and ingredients.

I've found that using a preferment, like a biga or poolish, can really help to create a lighter, airier crumb. This involves mixing a small amount of flour, water, and yeast ahead of time, and then letting it sit for a while before adding it to the rest of the dough. It's a bit more work, but it can make a big difference in the final texture of your bread. I've also had good luck with using a combination of all-purpose and bread flour, as the higher protein content in bread flour can help to create a more tender crumb.

As for specific recipes or tutorials, I've really enjoyed the bread recipes from King Arthur Flour - they have a lot of great resources and tips for beginner bakers. I've also learned a lot from watching bread baking videos on YouTube, which can be really helpful for getting a sense of the different techniques and processes involved. If you're willing to experiment a bit and try some new things, I'm confident that you can achieve a lighter, airier crumb without sacrificing moisture and flavor.

Don't give up, my friend - with a little patience and practice, you'll be baking amazing bread in no time. Keep playing around with different ingredients and techniques, and don't be afraid to try new things and make mistakes. That's all part of the bread baking journey, and it's where the best learning happens. Good luck, and happy baking!