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I haven't made a rye bread in a while and I wanted to a nice moist one that would be good for sandwiches.  The addition of the ricotta cheese and mashed potatoes made for a super moist crumb and the corn flour added a very interesting flavor profile.

I was very happy with the flavor on this one and love the moist crumb.  The onions always go well with rye of course.

sigh.  Over proofed my bread again.

I keep getting into trouble with the long retard AFTER shaping.   It did not appear to have risen that much over night, so I let it sit out for 2 hours, then I reheated the oven for 45 minutes, and then I baked the bread.  Next time, I will cut the counter top bit down to 1 hour and will preheat the oven at the same time.  sigh

The good news is that the bread is lovely.  Nice open crumb. Lovely earthy flavor.

I did a 3 or 4 stage build:

Well, you know me - I can't resist a challenge! And thanks so much to @Mini Oven for issuing this one. I had more fun with this than I've had in a long time. :)

Here in Victoria (BC, Canada) we're not quite on the path of totality for the eclipse but will have the best view in Canada (about 90% totality). That's assuming clear skies, of course.

I did not use the quick recipe so highly recommended on this site.  I bake in the mornings - have to share an oven - and I needed a recipe/method that work work for me.

I found one that had nearly identical ingredients and proportions, but that involved an over night biga.  This was the first bread recipe that I wasn't convinced would demolish my mixer or kitchen.

I need to work on my dough handling to get a more open crumb, but taken as a whole, I count this as a successful experiment.

Below is the crumb shot.  I am working on my own flour blend.  Fortunately, my sister is with me at the cottage, and she has a sensitive palette.  And she loves bread.

This is a mixture of bread flour, whole wheat flour, sprouted buckwheat flour, and whole dark rye flour at 72% hydration. I made an error with the percentages of the different flours because I'm challenged with math, so I aways work with 1000 grams of my base flour (white bread flour), I can duplicate.

It tasted wonderful.

A really fascinating exercise: wild yeast water. Not sourdough, as I used the water straight up without making a flour-based pre-ferment. I've subsequently read about different applications of the water, basically to strengthen the sour starter, but I was ecstatic to see that it actually leavened the bread on its own. That's magic.

After a long time I decide to experiment with tastes and colors. Right now the elderberry in our vicinity is getting mature and there is abundance of Hokkaido squashes on our home garden. I also decided to coat the bread and dust it with extra flour before scoring it to get some extra effects.

Breaking this bread is tantamount to opening a holiday present. At least, it feels that way when I cut the bread. The abundant good eats: olives, walnuts, sunflower seeds, herbs de Provence, lemon zest, filled the interior to the rim, are what make this bread sing.