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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.
ffm-
Cooking it a bit longer will help with crust and toasting.
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I find I get a chewier crumb when I use less water/steam in the oven (not the bread itself). My thinking is the more water in the oven to make steam the lower the oven temp and higher humidity means the crust forms more slowly which allows water from within the loaf to escape for longer. Less steam, higher oven temp, faster forming crust which locks in the moisture, steaming the dough from the inside which makes it more chewy.
Could be complete nonsense mind, im no expert, just my observations.
ChasnotRobert
Arducius
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.