I've been working with a bread recipe and I've got the taste where I like it. The problem is that the crumb isn't quite what I'd like. The crumb is somewhat fine, tight, and dense, not unpleasantly so, but I'd prefer a more open, airy crumb. Any ideas on how to achieve that? I'm guessing maybe more yeast but I'm not really sure.
The dough is a mix of white, white whole wheat, and rye. It's on the dry side and I'm giving it an overnight rise in the refrigerator.