50%-50% Wholemeal Rye - Ruchmehl (First Clear?)

After baking only whole rye bread for quite a while, I decided to try something I didn't bake before. Nothing spectacular. I just replaced half of the flour with Ruchmehl (afaik first clear is the closest match in the US) and used a stiff preferment. Half of the whole rye flour is fermented in the preferment. The other half, together with the Ruchmehl, goes into the main dough.
A bit of sourdough for the preferment, 76% hydration, 2% salt, that’s it.
Hand mixed, 2 S&F, fold and roll for the final shaping, baked at 230ºC on a baking steel.

I'm in love with the dark crust! The roasted flavours with a very subtle acidity are exactly what I was looking for.

I'm very pleased with the fermentation. Not sure, but maybe next time I can get a bit bigger alveoli and thinner walls between the alveoli. Not really an easy task with 50% whole rye.