After baking solely complete rye bread for fairly some time, I made a decision to attempt one thing I did not bake earlier than. Nothing spectacular. I simply changed half of the flour with Ruchmehl (afaik first clear is the closest match within the US) and used a stiff preferment. Half of the entire rye flour is fermented within the preferment. The opposite half, along with the Ruchmehl, goes into the principle dough.
A little bit of sourdough for the preferment, 76% hydration, 2% salt, that’s it.
Hand combined, 2 S&F, fold and roll for the ultimate shaping, baked at 230ºC on a baking metal.

I am in love with the darkish crust! The roasted flavours with a really refined acidity are precisely what I used to be on the lookout for.

I am very happy with the fermentation. Undecided, however possibly subsequent time I can get a bit greater alveoli and thinner partitions between the alveoli. Not likely a straightforward activity with 50% complete rye.