Please critique this Reinhart rye loaf
I made this yesterday, but had company, and couldn't post till today. This is a Transitional Hearth Rye Seigle (greater than 50% Rye) recipe out of his whole grain book page 181. How does this look to you? The starter ingredients were to sit from 4-6 hours, and poss up to 8. I let it go 6 1/2, just to be sure it rose enough. It was hard to tell, sitting in a large bowl. After the remainder ingredients were added, it acted just as the recipe indicated, and became a beautiful dough to work with, and looked very nice during the rising time.
I'm afraid without a couche, it spread a little too much laterally. I also made them into two batards instead of one large one, reducing the baking time in half. Internal temp reached 200 deg in 20 minutes
The final taste was terrific, and tastes even better tonight, as I just had two slices. Honestly, I'm happy with this, but wonder if there are any other recommendations I should follow?