My first high concentration SD rye attempt

Hello,

So far I've only used small amounts of rye in white breads, but decided to try out a higher concentration rye bread.   I read Hamelman's rye recipes for guidelines but didn't follow any specific one.   I have my own whole rye berries and a fidibus miller in the kitchen.  A week ago, I milled a couple lbs of rye and sifted the larger chunks of bran from it.   Some of the rye recipes call for rye chops and rye meal.  To substitute, I ground up some of my rye berries at a very coarse level.   I know most people use stiff rye leavens and add baker's yeast, but I decided to use a liquid leaven and no baker's yeast.

The overall formula I made up was:

This was my sifted rye flour used for the leaven:

The rye berries, before coarse milling:

After 'milling', here's the chunky rye I used for the soaker.  There's still a few whole rye berries in there...  (next time I may go a little less chunky):

After mixing, I would not have called it a 'dough'.   It was quite pasty.   In my stand mixer, I used the paddle to mix it together.  It would not form into a dough ball like a normal bread dough.  So I scooped it into an oiled pan.   Bulk fermented 1 hour.  It showed no sign of rising at all, but I went ahead with it.  Pre-heated oven to 450F, added the loaf, then turned down to 400F and baked for 1hr, 15 mins.   I did not score it, or use steam.  The internal temp of the baked loaf registered 210F. 

To my surprise, it actually rose in the oven, and even ripped itself apart a bit.

I understand I'm supposed to wait 24-36 hours before cutting into this loaf, but it smells fantastic.   I will try my best to wait.

Cheers, and happy baking!