If a 100% rye wholegrain sourdough with 90% hydration seems dry after baking to internal temperature of 196F, and the crust has a tendency to burn when toasted, would increasing the hydration of the dough be the best way to make the baked bread more moist?
Could the loaf be sufficiently baked with a lower internal temperature?
Would baking it in a covered pullman pan be a better way to prevent dryness?

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