Reducing Bread Crumb - how to do?

Dear everyone,
I have been on a struggle to reduce my bread crumb, while thickening my bread´s crust. Can anyone advise which recipe should I use to have less protagonist from the crumb and more from the crust? I know that wooden fires tend to thicken crusts but I supposed that it is also a matter of recipes.

Thank you very much in advance for any hints and inputs.

Best wishes from Zürich, Switzerland.

You might try a bit more liquid to flour ratio (more hydration). Also, bake in a covered vessel: cast iron dutch oven, covered clay baker. AND the hottest temp your oven will safely allow.