Roggenbeck

Thanks very much!  Yes, this bread got 45 minutes bulk ferment (Stockgare), and was then turned out and shaped into a long loaf.  Seam down into the form.  A light brushing of medium rye over the top.  It proofs (Stückgare) at 30 C under lower humidity than with other breads.  Once the cracks start to develop - I mean, finer lines - I again brushed flour over it, though not heavily - just a good, uniform layer of flour.  I did this in this case 3 times more over 50 minutes (no set time, more about gauging width of cracks - for this type of rye, I look for .25 - .3 inches wide.  For this style, I like the variances in crack sizes, so I don't let it proof out as fully as with other ryes.  I don't want canyons, just fissures!  For many but not all of the German sourdoughs, I will also use dry yeast at about 0.4-0.5% (Baker's).  If I go with a straight sourdough in something like this, for me it typically takes about 70-80 minutes.  

I'll have to look up RyeBread's 2 stage, but I'm almost positive that yes, he's doing the same thing, a Detmolder 2-stage.  While Brotland Deutschland gives a first period of 23-27 C and 15-24 hours, I've found that's too long for my tastes, and so I tend to go 12-18 maximally, at 21-22 C.  The first stage also has a hydration of 50%.  The second stage I do is pretty orthodox, like RyeBread's, 3 hours.  31 C, and this one has a higher hydration, about 80%.

Into the oven at 500 F, with moderate steam (much lighter than when I do French levains, for example).  3 minutes later, I vent it and lower the temp to 410 F, and it went to 80 minutes.

Edit:  On scoring.  Yes, agree, I believe the scoring will tend to work against the development of these random, interesting cracks.  Both give relief to the bread's tension, and so scoring will act as a sort of "pressure relief valve," as you point out.

Sorry Ryebread, I thought he was talking about your doing a two-stage, not Monheimer.  Yes, jo_en, Detmolder is two stage with the parameters I mentioned, and Monheimer Salzauer is one stage.  Didn't look at RyeBread's links yet but I'm sure they cover it well.

The main difference I see between the Detmolder 1-stage and Monheimer Salzsauer is that the Monheimer requires significantly more "seed" starter (Anstellgut or "ASG") than the Detmolder 1-stage.  For me, typically, I run about a 10% ASG inoculation for the Detmolder 1-stage, and up to 40% for the Monheimer Salzauer.  

Even though it uses significantly more ASG, the benefit of the Monheimer is convenience - a very large window of forgiveness as to starter vitality, so it gives us some flexibility on bake day.  I've never detected much if any difference between the two in terms of sensory or baking qualities.

Interestingly, Brotland gives both processes the same window, 12-20 hours.  I've never done well with either when going that long, with the Stage 1 generally 10-14 hours, and maximally 18 hours for the Salzauer.  Ambient temps seasonally do play a role for me, however, as our home temps change somewhat through the seasons.