I took a step out of my comfort zone on this one; no yeast addition, no white flour. The batch yielded 4/800g loaves, i followed a 3 step procedure from the German Detmolder baking institute for the SD build. this calls for unique consistency, temp. and duration in each stage. The kitchen was warm and with the warmth of the espresso machine, i was able to closly adhere to the specified Detmolder temperatures.
70% ruch flour, 30% rye, 2.1%salt, hydration low 70's, dough temp.24c, bulk proof 3 hours, final proof 90 min. *seam down* on a sifted bed of flour, bakedseam up 65 min.
The oven spring was a nice surprise. The flavour i would describe as well rounded but with character. Others in the household were less enthusiastic about this bread then i.