I've been baking a 100% ryeflour sourdough with a rye starter at 100% hydration. My recipe incorporates oatbran, rolled oats as well as sunflowerseeds. I am using about 10-12 cups of organic rye flour with about 4 cups of the starter and 4 cups of water and a cup each of oatbran, rolled oats and sunflower seeds + 2 tbsp of fine salt for a total of 8 500gr loaves.
The loaves come out really nice - I bake them freestanding and they taste great.
I am looking for a tip to reduce their density a bit - I found the oatbran and rolled oats do a nice job in breaking up the texture a bit but I'd like to get some air pockets.
After mixing the ingredients I autolyse for about 30 min, mix in the salt and let the dough rest for about 2 hours after which it goes covered into the fridge for an overnight slow fermentation. After about 6-8 in the fridge I shape the loaves in their bannetons and once again they go into the fridge - this time for about 18 hours. After about 30 min at room temp I place them in a 450f oven, right on a baking stone.
Any ideas on how to create a loaf that's a bit lighter ? I'm new to this website and would love to get some ideas on how to improve my breads.