Pain de Tradition with abuse
I wondered how much abuse this method could take. I had ~200g 50% hydration starter in the 'fridge from a few days ago. I used no yeast. 76g of the flour was rye. The dough temp was 96F. I did 3 fold sessions per schedule then put it in the 'fridge overnight. Today I did the remaining 2 fold sessions, proofed for an hour at 85F room temp and baked 65 minutes per instructions (450/350).
Looks reasonable above, but camera angles can hide things.
Kind of a split personality.
Open, moist crumb. Taste-wise what struck me was that it was sweeter than I generally get. No idea why. I think the folding technique coupled with the long, relatively low bake temps are worth exploring. This bake used the last of my non-rye starter. I dried them and put them in the freezer and I'm devoting myself to rye for the foreseeable future.