Muscovite Rye

I made a double loaf, and used suggestions from Google Gemini to split the bake into two days for convenience (with a 12 hour ferment for the sponge at 72F  rather than a couple of hours at 85 F). I used a 16" x 4" x 4" Pullman pan

Formula: Muscovite Rye, from The Rye Baker

The crumb is pretty tight, as one might expect for 69% medium rye (+ bread flour for the rest) at 67% hydration).  The flavor seems pretty mild, but my palate is not what it used to be.

I couldn't resist including a couple of unrelated photos from the balcony, adjacent to the kitchen.  If that bothers you, I apologize and suggest that you skip the link.

Photos:  Muscovite Rye, and Unrelated Photos from the Balcony