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Has anyone used cake flour along with all-purpose for French bread? What kind of crumb did you get? Does it make a tender, delicate crumb?

How can I get a light and fluffy crumb for my French bread? Is this possible using a conventional oven? I have tried numerous times to make bread like that from a bakery, with a very soft and cottonball-like crumb. My loaves register a proper internal temperature but come out quite heavy...

I like how my pizza crust comes out and would like something similar in a larger bread. I've tried numerous times to make French bread, but the crumb turns out rather firm. I don't know whether I'm not kneading enough or baking the dough before the it rises to a proper level. I end up with...