This is getting really exciting, beside being a daily food!
I baked this on friday. I stayed upto midnight to get it out of the oven because i don't have a space in my refrigerator for a proved dough.
It is basically a 75% hydration dough with 40% all purpose, 15% Rye, 45% frshly milled whole hard wheat. The batard was baked under an aluminium foil pan for 25 minutes, and without for 30 minutes, oven door left open at the end of the bake for more crust.
David (dmsnyder), i love your idea (or was it?) of using an aluminum foil pan to trap steam. It worked!
Here the loaves proofing en couche: