Hi Amanda,
Try googling bread + "air holes" and check the pictures. I also found "bread texture and crumb", but I think it may be a bit different.
Check here:
Flour

The flour you choose for your bread also makes a difference in the quality of the final product. Bread flour makes a superior loaf. This flour is higher in protein content, and protein, or gluten, is what gives bread its unique texture.

When water is added to flour, two proteins, glutenin and gliadin, combine to form gluten. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as the yeast ferments. This creates the characteristic air holes of perfect bread.


HTH,
Catherine