pinzgauer bauernbrot

adapted from theryebaker: pinzgauer bauernbrot

I made it 50% whole rye | 10% whole spelt | 40% bread flour 

I am always amazed how, with ryes, seemingly small differences in procedure yield big differences in taste. This bread is excellent with a hearty soup and I'm sure it will be terrific as the base of a deli sandwich or with smoked fish. But it lacks the thin, crispy, caramelized crust and lighter feel I get from some of the other ryes I bake. I'm wondering if pre-fermenting all of the rye flour rather than just about half of it would promote the sweetness and crispiness I like so much.

Rob