Polish Rye Experiment #1

Hey all, this weekend I'll be spending Easter with my wife's side of the family. Every year my mother-in-law requests that I make some bread. My wife's family is from Poland and this year I've decided to go with a Polish Rye and some baguettes. But I'm sort of a perfectionist so I've started with the Polish Rye testing. 

Yesterday I began with Experiment #1. A polish rye boule made with commercial yeast. I'm a sourdough guy, but I wanted to test out different recipes so I figured I'd start with the easiest and least time consuming method first. I used about 30% organic rye flour, 70% bread flour, 2% salt, and around 1.3% instant yeast. I enriched the dough with egg, molasses and instant dry milk. The dough had a 67% hydration level (I took into account the water in the egg). Baked this one at about 435F for around 35 min and then let it sit over night before I cut into it. I had a slice for breakfast this morning and it was delicious, but I'm curious to see how my next sourdough loaf (Experiment #2) tastes in comparison. That one was thrown together last night and is still fermenting happily in the fridge (Well, hopefully happily). Unfortunately, my 65% rye starter wasn't ready to go so I had to use my 100% white starter in Experiment #2. I guess once the rye starter is ready I'll have Experiment #3 to look forward to.