less chewy

I just realized the other day that a recipe I was fine-tuning to my liking was actually too salty for my taste (the sourness had masked this quite a bit). I reduced it from 2% TFW to 1.65% and felt the taste was better - I could go lower as we don't use much salt and I find I can taste it much more than other folk. The thing is, and I've done this twice now just to make sure, the dough was so much easier to handle & shape (which is great), but the crumb was much softer and less chewy (about  which I feel less enthusiastic).