How can I make my bread 'lighter'?
This is my first post - I've spent a lot of time reading and learning from everyone's great posts. There's one thing I can't seem to get right and was wondering if anyone could help.
My bread, although I feel it's not bad for a beginner, still seems a bit heavy. I can't exactly describe it but it seems to me still a little bit doughy and dense. My guess, given that it's dense (in the scientific sense), is that it contains a lot of water - to support this, when I toast it, it becomes much better presumably because a lot of the moisture evaporates.
If this is true, how can I make my bread drier or feel drier, without reducing the hydration? Is this even possible? I have eaten some great bread where the holes are large as if the hydration quite high, yet feels very dry - I'd like to achieve this effect. I've outlined my steps below for info and a couple of my breads (one walnut sourdough, one white sourdough) - any help would be greatly appreciated.
[I ripen my starter, make my 75% dough, autolyse, and then stretch and fold (almost no kneading) intermittently for a few hours and then prove in the fridge. I take it out, shape etc and second prove. I bake it in a dutch oven - lid on for 25 mins and then lid half off for 15 mins or so.]