Tried out the 45% rye hearth recipe.  Yum!  I used pumpernickel rye and the remnants of three different WW flours.  I included the optional molasses, caraway seeds and on a whim threw in a little coriander powder.  That may have been one too many extras, but what the heck. 

I also tried the crust two ways.  The boule was a standard floured, lined basket and came out nicely.  The batard I left right side up on parchment, lightly covered with plastic wrap, then egg-washed before baking.  It's all the holes I don't entirely understand.  The dough was pretty wet and sticky, so I couldn't get a very tight surface.  Maybe that's the reason?  I could just flip it onto a floured cloth to proof, but then I can't put a shine on it afterward.