Today's whole rye

60% whole rye, 40% unbleached white all-purpose wheat

1200g flour weight

67% hydration

2% salt

1 envelope commercial yeast

whisk dry ingredients in a bowl, then dump in a mound on the countertop, make a well in the center

pour water into the well, mix by hand on the countertop, then 50 French folds.  Use a dough scraper as needed.

2.5 hrs bulk ferment at 90 deg F 

form, then 1.5 hrs proof at 80 deg F

baked for 55 minutes at 430 deg F