My first rye loaf which was made with 25% rye flour, balance white bread flour and 81% hydration and sourdough starter. The loaf proofed for approximately 10 hours, the resulting dough was too wet to handle, kind of wrangled it into a parchment lined proofing basket, and transferred parchment and bread into a hot long loaf clay baker. Scoring this loaf was impossible with the score just closing over. The loaf was baked at 500F for 14 min with lid on and 14 min lid off. Final temp 210F. The bread tasted great, but I would have preferred a taller loaf.
My questions are:
How do I get a more manageable loaf (decrease hydration? by how much?)
How would I figure if I need to decrease proofing time?
How can I get more oven spring in this loaf?
Is this a good looking texture for a rye loaf? What would improve it?
What conditions improve the ability to score a loaf?