My rye bread uses a poolish and the entire recipe includes 5C White Lily Bread Flour and 1C Hodgson Mill Rye Flour along with 2 1/3C - 4 TBS water. The dough always seemed well hydrated but the loaf, with a nice ear and crackly crust, would develop dry crumblies along the way, dry pieces of crumbs at the core of the loaf. Finally I gave in and added 1/4C olive oil to the recipe and voila, a very moist and tender loaf but without the crackly crust. Give and take, I suppose. Next time I'll reduce hydration, retain the oil, and we'll see what happens to the crust.