400 g of levain half was Sourdough and half was my YW levain that I’m keeping as a firm starter and just feeding it flour and water.
It was 1400 g but didn’t quite fill the Pullman. I used my Trinity at 25g for each component. Dough fragrance was a rich chocolate. I used 3 laminations on a very wet counter to create a lovely elastic dough.
Will definitely make again. Having it with Smoked Salmon and Horseradish sauce and veggies. Yum! 
More pictures shortly. 😊
Cut fresh from oven … oops delicate but so delicious warm. 
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Sure looks good!
TomP
Tastes like a rich cake. Very fine crumb. No sour due to the YW I think and the bulk rise took place in the pan and then retarded. I’m pleased we wanted something for the salmon and cheeses. 🙏
I never would have guessed that was 70% rye! Beautiful crumb!
As things often change this wasn’t what I thought it would be from the appearance at the time I placed it in the fridge at 11:40 pm. I peeked and saw it hadn’t filled the Pullman as it usually does. I assumed it would upon baking but alas it knew better what it was capable of. I was gifted a delicious creamy rich rye perfect with the smoked salmon . A lovely surprise.
I’ll see what it does the next time. Thank you !
This looks perfect 🤩. Is it moist as well?
Like a cake . Perfect with the salmon as a contrast to the crunchy spicy vegs and horsie sauce.
I never know what I’ll get when I put together a new combo.
I was telling my Robert about Varda working on a bake for weeks to get it ready for sale to the public. Lucky for me my public of 1 is pretty easy to please.
Thank you Ian. c
Crazy -1 wind chill coming this weekend. I’m sick of winter.
It looks great. I just finished the 69% rye Muscovite Rye from The Rye Baker, doubled in a Pullman pan and spread over 1 1/2 days; no slicing until tomorrow lunch.
Muscovite Rye
What is YW?
Thank you! We enjoyed the loaf.
I was lazy and didn’t write it out. I took my apple yeast water , there are tutorials all over TFL if you want to make one, and made it into a starter by adding flour. Now I maintain it by feeding it plain water and flour. It appears to be staying as a different yeast from my regular sourdough starter.
That’s a beautiful Rye bake! Look forward to seeing the crumb and hearing about the flavor etc.