Softer or thinner crust on my Sourdough

I have been baking sourdough since the start of lockdown and have got into a really good routine with a recipe that I'm really happy with.

I fancy experimenting a bit however and the bread comes out with a good crumb, relatively thick send crunchy crust. It's not too thick, it's perfect tbh, but it's a little much for the kids.

With this in mind I'd like to get a lighter, softer or thinner crust but I'm not really sure what to tweak.

I see a lot of posts online saying that to really do this you need an oven with steam injection but just stopping there... The thing is I DO have an oven with steam injection and use it for my bread. I have it on the whole bake usually. Seems the things I can change are temp, cooking times and steam levels, but don't want to lose my oven spring!!

Any advice?

Thanks!