Hydration is a big part of the “artisanal” crust and crumb that I think you are looking for.
For myself, even with high hydration, I found that a longer proof (bulk, not final) lightened up my crumb. BUT, to go longer in the bulk, I do much of it in the refrigerator so it is a long, slow bulk.
I think @Fermentada suggestion of adding a bit of hydration to a recipe you have been having some success with is a good idea. I would also recommend the No Knead Sourdough recipe on this site. If you decide to try it, review the video and go for the results, texture-wise, as described and shown. It is a pretty straightforward recipe and I believe a good recipe to try handling higher hydration dough.
Additionally, Demystifying Sourdough Bread Baking is an enlightening article on the many components of sourdough bread baking.