so I've baked this Chocolate Rye from Lutz Geißler's ploetzblog -- https://www-ploetzblog-de.translate.goog/2015/09/05/im-schoko-rausch-schokoladenbrot-sechzig-prozent-roggenbrot/?_x_tr_sl=de&_x_tr_tl=en&_x_tr_hl=en&_... -- twice now. It's got extraordinary flavor and, though I got two completely different looking results, I wanted to share it here.
About a month ago, when the weather was cooler and drier in NYC, the boule was serious, sleek, dark, and delicious (sorry no crumb shot; I gave the loaf to a friend).
Last night, after a day that was super-steamy and hot, the bread came out a bit more tortured.
The flavor's super complex, with a spicy combo of char from the crust, undertones of deep chocolate and an aromatic base of sour rye.