tailored from theryebaker: pinzgauer bauernbrot

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

I’m all the time amazed how, with ryes, seemingly small variations in process yield huge variations in style. This bread is superb with a hearty soup and I am positive it is going to be terrific as the bottom of a deli sandwich or with smoked fish. However it lacks the skinny, crispy, caramelized crust and lighter really feel I get from a few of the different ryes I bake. I am questioning if pre-fermenting the entire rye flour somewhat than simply about half of it could promote the sweetness and crispiness I like a lot.

Rob