From Sourdough Bauernbrot, a couple of photos of this morning's bake: Photos of Sourdough Bauernbrot
It's a double batch; based on the internal temperature I baked it longer than most loaves, so it has a nice crusty crust.
It's only 40% rye (I used pumpernickel) so the crumb is more open than on the ryes I usually bake. It's also a lower hydration than usual (67%) so I had to wrestle with a pretty stiff dough. I had forgotten to build out my starter to 200g for a double batch, but 140g of starter worked OK, if a bit slower.