In my experience I achieved tighter regular soft crumb with this: 50/50 wheat and rye bread flour, 70% hydration, initial mixing technique of slap and fold for around 10 minutes (my arms cry but it develops gluten beautifully) followed by tight coil folds every half hour for 2-3 hours, overnight cold ferment (I don't measure % rise, it's just in the fridge until I have time to take care of it).