Below is what I have been using for Danish Rye, I cut some of the mundane details.
I came across this post:
Serendipitous Danish-inspired Rye
and I had some ideas I'd like to run past anyone who would like to comment.
1. Given the length of time the dough retards in the fridge and thus soaks, would a boiling step make a difference?
He uses 17% beer. Any thoughts on 30-50% beer? The alkyhol would be a bit better than the same amount of water as far as gluten goes (if that is of any matter), but would the alkyhol interfere with the yeast and rise?
3. Salt: I was thinking instead of salt, using Marmite dissolved in the water, in an amount that would be the same as the total milligrams of salt.
4. Umami: I've done this with other breads, added a drained can of anchovies per loaf. Think it would make a difference?
And finally, 5. Malt extract over the molasses?
Any ideas, theories, comments, et cetera, greatly appreciated!
159g Dark Rye flour
Make on Thursday night, fridge until Saturday night, remove and let rise overnight, bake Sunday morning
Dissolve the salt into the water, then 4 loaves
200g of the sour dough starter 800g
193g Dark Rye flour 772g
238g Cracked Rye 952g
208g Whole Wheat flour 832g
47g Flaxseeds 194g
476g cold water 1904g
15g molasses 30g
16g sea salt 48g
8 minutes in mixer. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow rising for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes.