I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like. She also, however, wants not to reduce the rye-ness.
I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour.. It's at 65 percent hydration.
So what might I do assuming that I don't want to change the rye/wheat proportion? I figure that proofing schedule, handling, or hydration could be variables worth looking at But there's also oven temperature and how long the loaf's under cover that might have an effect.
I don't need a LOT of rye bread so I don't care to start tweaking and baking over and over without some guidance.