a few rye bread questions
I'm at a second try for a 100% rye bread. While waiting for the rye paste to proof, I have these simple questions, if anyone online can help me.
1. this type of rye bread (100% rye, baked in a pan) could be / must be / better-not be baked on a baking stone?
2. must be baked with steam for the first minutes? or without steam, if you put a lid on the pan?
3. must be covered with aluminium foil (or a lid) the whole baking time?
thank you in advance.
Update: pictures below, added the next day