Rye bread

Yesterday I made a mistake while trying to perfect my rye bread and managed to salvage it...so much for perfection!

This is what happened. I had a bowl of flour of mis-en-placed 60% bread flour and 40% rye flour for the dough and a bowl of 60% bread flour and 40 % rye flour to which I was to add 6 oz of sourdough starter. Well I added water to the bowl of dough mix instead of the sourdough mix. So I decided to try and salvage it.

First I went ahead and mixed the flours and water for the dough and treated it as a preferment. I put in the fridge overnight since I forgot to start the sourdough which takes 12-16 hrs to work. I then mixed the sourdough starter and let it sit on the counter overnight. When I got to making the bread the sourdough was 18 hrs old. I added the sourdough to the mixing bowl and added the chunks of dough form the fridge which I had cut up and let warm to room temp. I mixed this mass on low speed(my mixer runs @ 42 rpm on low). While mixing the dough was way too loose so I added bread flour to tighten it up. I then put it in a bowl to bulk ferment which took about 45 min. I then divided it and put it in loaf pans to proof. After about 40 min I put it in the oven. I started out @ 460 deg for 15 min and finished the last 15 min @ 440 deg.

The pics show the results...good crumb, strong rye taste, a little sour form the sourdough and a little bitter from the rye.

I also included a pic of the first loaf of artisan bread I was actually proud of: good open crumb,creamy color, chewy and a dark crust. I might add I've went through about 120# of flour at this point.

Do I get kudo's or what? Am I a Boullanger yet?