Hamelman's 40% Rye with Caraway
I had some starter left over from the blinis, and this formula looked manageable. I love caraway, so it was a no brainer.
At the end of the entry for this bread, Hamelman suggests alternately shaping the dough as "fingers," ("salzstangerl") without further guidance. I chose 6 ounce, long sticks. Googling only too late, I see that a typical shape for these is to roll, stretch or flatten the dough and then roll it back up, croissant-style, then slightly curved, with tapered ends. Oh, well. They were delicious and even showed a decent interior, despite less than the most delicate handling on my part. I say were, because they are already gone, having served as the basis for the smoked salmon not consumed this morning.
As for the loaf, I was inspired to try Sylvia's elegant curved scoring, but the spring with the towels-and-brick-in-a-pan setup was so strong that the loaf almost came apart. Besides, I don't think that such a beautiful curved scoring is really suitable for the rough surface of this loaf. It really wants to be shown off on a cleaner surface.
I can see fairly simple fixes for the flaws in this bake, but it will be a little while. I need to lighten up on the carbs for a while.