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Rye holds a lot of water so you often get a wetter, more dense bread so you could try using less rye in your mix and you might get the results you're after. Though tbh your pic looks pretty decent.
I've had good results with 50:50 rye:wheat in the past. I just basically combined the two recipies I posted a little while back and made it up as I went along but tried to keep the flour/water/starter ratios for both flours the same. Obviously the end ratios were different but for example if I added 100g rye flour I made sure I had 100g rye starter and 100g water.
Arducius-
Agree, that's looking great for a rye loaf.
I've had good results with rye mixed with strong white flour, think it gets a bit more rise that way
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Cheers, it is pretty tasty. What I'd love to achieve is a Campaillou (which does contain Rye), with a very open texture, whereas this is a much chewier crumb (it's not very tearable). One major difference seems to be that the crust on my loaves goes soft very quickly, whereas other breads tend to harden with age. Also it's quite tricky to toast; the centre of the slice stays very moist.
kboy
ffm
This one turned out ok, it's my first sourdough for which I got a decent rise. My starter was pretty sluggish until I included rye flour into its feed, which perked it right up. This loaf is a no-knead sourdough with half white and half rye flour and a couple of tablespoons of treacle. I followed this recipe from breadtopia, but left out the seeds and orange zest. It's quite moist though (as all no-knead loaves seem to be). I'd love to get a slightly drier more open crumb. I'm not sure whether I should just aim for a drier dough, or whether I need to start kneading.