I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly happy with- it tasted as good if not better than any I have ever purchased . I was probably asking for problems with my grain loaf as I just adapted the recipe of Dan Lepards white loaf and just used all wholemeal flour adding some linseed/chai/sunflower seeds that I had soaked overnight in water in the fridge. I cooked the wholemeal loaf at 220 C in a convection oven with a bowl of water in there as well. It came out too crusty (although inside is still very moist)- I feel that the oven was too hot and wondering if I should reduce the temp down to about 180-190 C. I'm also wondering if I am better to add some white bakers flour as well as the wholemeal to the grain bread to make it a bit lighter. I'm not sure if the air holes you get in a white loaf are achievable in a grain/ wholemeal loaf.
I'm also wondering if using a convection oven, baking at 220 C is too hot- if so what temperature do you advise.