I had a pretty good bake day on monday, some ideas came nicely together in this 12 loaf batch.
This was built with a fast 3 hour poolish (at 120% hydration)which contained home milled&finely sifted rye flour, buttermilk, fresh yeast, bread flour and a sizeably large chunk of 2 day old refrigerated white dough.
The final dough would have come in at about 75% hydration, total buttermilk 10% rye flour 5%. I had to make some corrections on the fly to get the dough feel that I was after.
The resulting bread had great aroma and a killer crust, and was a nice change from the darker breads I've been baking lately.
I'm looking forward to next time, doing some fine tuning and getting it BreadStormed and posted.