70% Sourdough Rye

35% medium rye flour (all in a sourdough), 35% rye chops (in a soaker), and 30% whole wheat flour. Hydration was 78%, salt at 1.8%, IDY at 1.5%. Short mix; 30 minute BF; 50 minute proof.

The most difficult part of the process was waiting 24 hours before slicing into it!

Next time I may try it without the IDY.