This is a recipe in Hamelman's Bread (3rd Ed.). It was a straight forward bake and had a very nice sour apple aroma during the bake. Haven't had a chance to slice it yet, but will have some in the morning for breakfast. Recipe calls for Medium Rye, but says that Whole Rye can be substituted. I proofed this seem side down for the natural score look.
Makes one loaf...
270g Whole Rye Flour (fresh milled) (60%)
180g Bread Flour (40%)
338g Water (75%)
8.1g Salt (1.8%)
4.5g ADY (1%) (Optional)
45g Flaxseed (10%)
Sourdough Pre-Ferment (40% PFF)
180g Whole Rye Flour
144g Water (80% hydration)
18g Mature sourdough culture (10% inoculation)
90g Water (Boiling)
90g Whole Rye Flour
180g Bread Flour
1) Combine ingredients for sourdough and ferment for 12-16 hours at 70 deg F
2) Combine ingredients for soaker at the same time as pre-ferment. Let come to room temperature.
3) Dissolve ADY in Final Dough water
4) Combine all ingredients and mix until flours just wetted. Let rest 10-15 minutes. DDT = 80 deg F
5) Two sets of bowl kneading to develop some gluten. 10 minute rests between sets.
6) Bulk ferment at 80 deg F for 40-50 minutes
7) Shape into round or oval
8) Final proof at 80 deg F for 40 minutes
9) Pre-heat oven to 460 deg F; bake with steam at 450 deg F (10 minutes); 425 deg F (10 minutes); vent oven; 400 deg F (25 minutes)