Well, 9/40ths Rye to be exact, but that doesn't roll off the tongue so well. I haven't had rye flour on hand in a while, so I've been wanting to do a partial rye loaf for a while. I did a full rye loaf two weeks back, which was tasty but a whole different beast.
I also wanted to try baking on a pizza stone since I'm staying with my parents for a bit, and they have one. I typically bake batard loaves in a dutch oven that is just slightly larger than the loaf, and it tends to constrain the bottom on the loaf, making a slightly rounded bottom.
350g (78%) bread flour
100g (22%) rye flour
315g (70%) water
1/4c. wheat germ
I pretty much did my usual approach. I left the dough in the basement overnight to finish bulk fermentation because I was afraid it would progress too quickly at room temperature (mid-low 60s), but I ended up needing to give it a couple hours more at room temperature in the morning.
To bake I preheated a pizza stone in the oven (500) as well as a pot. I put a little cornmeal on the stone, turned on the dough directly on the stone, scored it, and inverted the pot on top.
I liked the outcome quite a lot! As I was hoping for, the loaf splayed wide with a nice flat bottom. The bottom crust also caramelized nicer than usual, giving a nice flavor. The crumb is nice, soft, airy, and has good rich flavor. That big air pocket in the top is a bit of eye sore. I imagine sub-par shaping is to blame, but I also read a recent comment on a post that suggested that a too hot oven can be a source of this as well, though I always bake as hot as I can, and have never run into that being an issue.