Another Experiment with Rye Flour

I decided to have another crack at rye flour but this time I also added a bit of wheat bran to the dough.

Here's what I did:
600g bread flour + 70g rye + 30g wheat bran
490g water
15g salt
1/2 tsp instant yeast

I mixed everything together and kneaded it for about 10 minutes then refrigerated the dough for almost 20 hours. The next day, I took the dough out of the fridge and divided into to roughly equal pieces. I left them for an hour to come up to room temperature then shaped them into batards. Bench proofing was about 40 minutes, then in they went into a steamy hot oven.

I gotta say, those ears don't look half bad.