More water is another way of putting that. I get different results with different hydration levels in my sourdough. Made a whole wheat sandwich bread once with 100% hydration (equal parts flour & water by weight not volume) and it definitely needed to be in a loaf pan but was so good.

So yeah less flour means more hydrated dough, though I do personally hold flour steady at 1 kilo for 2 loaves and adjust everything around that.