80% Sourdough Rye w/ Rye Soaker

From "Bread" 3rd edition.  The result was a little flat, tight but not super-dense crumb, and very hearty rye flavor with a touch of sweetness from the rye soaker.

Photos:

80% Sourdough Rye w/ Rye Soaker

Formula:

80% Sourdough Rye w/ a Rye Soaker

There is a typo in the sourdough section of the formula.  use 350g of culture, not 3.5 kg for the big metric batch.  I followed Hamelman's suggestion to increase the culture by 25 - 50% if you reduce the big batches to home size; I used 47g for 1/10 the formula.  

Like many whole rye breads, this is great base for smoked fish and spreads.