Rye and wheat bread are 2 different animals. I make rye using 47% Whole Grain White Organic and 53% whole grain rye every week and the crumb is open (for rye) and moist.
I have found that using a bread pan, or other bake vessel to contain the bread from going sideways is the best UNLESS using smaller % of rye flour. Anything over 50% rye is considered by some to be a more difficult bread to master. Rye does not have the “structure” to maintain a vertical spring, it sort of goes horizontally UNLESS you make the dough very dry but that shows up in the crumb.
Working the dough to develop gluten I could never figure out in some recipes. WHAT GLUTEN? 50% and over does not have very much? Rye is held together with a sticky viscous material. I do a couple of stretch and folds and done.
If rye is under proofed it will be dense, if over proofed it will be dense. The timing is rather close for rye meaning when it is ready for the next step. The bulk not as critical as the final as the final proof window is in minutes. Over 50% rye will bulk up to 1 1/2 to 2x its original size will have a smooth texture and have a clean sour smell. Mine usually proofs up about 1/2 again as big as it started, roughly.
Here is the hard part (for me) “GENERALLY” when small cracks appear in the loaf during the final rise it needs to go in the oven in a few minutes. Over 50% rye can over proof very quickly. This is all good if using flour to shape but of course you would be adding more flour. Presently I shape with an oil slick but that hinders the cracks in the top. Next loaf I will try a water slick, just hope I don’t wind up with a gooey mess on the board.
If you like rye breads get a copy of Stanley Ginsberg’s book “The Rye Baker.”