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So the first loaf was pretty stiff. Upon reviewing the recipe I noticed that the water called for can range between 12 and 14 ozs, therefore the hydration of the main dough can vary between 59% and 70% ... of course the starter can affect the overall hydration and my starter is hydrated at 50% while Reinhart calls for 100% hydration in this recipe.

Oops.

Nonetheless the first batch was good. As I mentioned I gave a loaf to a friend who enjoyed it, and my kids housed the other loaf. A neighbor came over on Saturday afternoon and I gave him a piece and he also enjoyed it.

After reading Khalid post on Miche, it really itches me to bake on myself. I didnt use SFBI formula, instead I followed Jeffrey Hamelman -  multi-flour miche to create this beautiful monster.

This is the second time I've baked a high percentage rye bread. The first was Hamelman's Volkornbrot; I wasn't elated with the result. ( http://www.thefreshloaf.com/node/14991/christmas-baking-blisters ).  That was four years ago.

Lately--happy with my progress with sourdoughs, baguettes, challah and deli rye, and motivated by a number of other TFL'er's seemingly annual flurry of activity with Borodinsky rye Ioaves I thought I give it a go.

This is the loaf along with two slices ready to eat.  The recipe I used makes 3 loaves. 

Made some Rye bread, and thought I would show you how these came out.  Used a different recipe for this bread than I normally use.  Will Post another photo of the loaf and two slices.

These were 5 oz.  A bit big for burgers but tasty.  Used the Tangzhong method except I didn't add any sugar at all or any milk powder.

I made these and they came out fine.  I made them 4.2 oz. size.  I did make some that were  5 oz. size but a bit big for burgers.  Will post the photo of them next.  The bigger size were just as tasty toasted with butter, or whatever we desired.

  This bread uses a combination of fresh milled flour from my Nutrimill and store-bought flours.  The hard red wheat and hard white wheat were fresh milled.

I used some pecan meal I had bought during my trip to King Arthur Flour a few months ago in the starter which adds a nice nutty flavor to the final dough.  I also used some canned corn that I roasted under my broiler since corn on the cob is not in season in New York right now.

Crumb for the previously shown rye loaf.