So what changed (help needed)?

Hoping for help from the experts!

I have routinely been making Fromartz's stirato and have (up 'til now) been quite happy with the results.  I have been getting a moderately chewy crumb and crust, with evenly distributed holes.

Up until now, I was using an enriched bleached AP flour from Safeway.  It was a good value, until I had two bags recently come with bugs.  :(   I wrote the company, but won't be purchasing that product any more.

In my latest batch of stirato, I used Bob's Red Mill unbleached white AP flour.  My chew is gone!  The bread came out much softer (more cake-like, for lack of a better description) in both crumb and crust.

Following are some pics - what might have changed (and how can I remedy)?

Here's the original using Safeway brand:

Here's the latest using Bob's Redmill flour:

Thanks in advance!