Yesterday I baked 3 Rye breads from 3 different books.
Lower left is Bordelaise from French Culinary Inst. 10% rye, 69% hydration, machine mixed.
2 on top are Field Blend #1 from FWSY, 25% whole grain, 75% hydration, hand mixed.
And! lower right is the 1st T3 bread that looks like bread:) Wheat-Rye 10%. I reduced the 50/50 blend of the high extraction to 25ww/75 ap, &, because I reduced the wheat I reduced to 80% hydration, hand mixed.
As soon as they all cool I will compare crumb & flavor.