I have been experimenting with my 2-day sourdough loaf -- trying to achieve both a more open crumb and a thicker crust. I just made a loaf using AP, along with 50g each of High Gluten, WW, and Dark Rye flours (also, have been autolysing and folding, baking in dutch oven after spraying the loaf for steam). Nice, complex flavor, crumb was open and irregular, and crust was thicker. But I'd like even more holes and a little more height. Does it make sense to substitute half of the AP flour I'm using with bread flour? Anything else I can do to get a higher rise? Thanks for any thoughts.

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