Andrew's Monster Rye

A 60% Fresh MIlled Whole Rye with toastd dried onion and toasted dill seeds

Starts with a Rye Sour which makes up 25% percent of the dough. 

.25% yeast gives it quicker and more predictable times for me to fit it in.  

Mixed on speed 1 for about 7 minutes, then to speed 2 (on a 4 speed mixer so not very fast and developed for a further 7 minutes, scraping the bowl every couple and coaxing the dough off the bowl a bit)  It pulled a away slightly and showed signs of development but not true window pane pass. But also not too sticky.  

2 hour bulk with 2 folds (carefull book folds with less stretching goin on).  I had a good lively dough at this point with some strength

Divded at 900 g each.  Shaped into floured bannetons (I scored befoer putting into bowl)  I assume this may only work if proofing open on a couche but i want to try and see.  The loves prescored cracked a bit and didn't bloom as well as the freshly scored.  Why white flour on the outside.  To attempt a few scoring patterns I had in mind and I really wanted to see the contrast and how I achieved bloom.

Anyway Happy Baking.  

Josh