This came out of the oven yesterday and it rested 18 hours before slicing. 60% flour weight whole rye, 40% white unbleached all purpose. Tom Cat's formula from this site. The poolish had 12 hours at room temperature, the bulk fermentation was 4 hours refrigerated, and the final proof was an hour or a little more in the microwave with a cup of hot water. Baked for 1 hr 5 minutes at 405F. 18 hour rest before slicing. Finished loaf weight around 1.7 kg or so.
I liked the oven spring, color and aroma. The crumb looks "rye-ish" to my eye. Ate some this morning toasted with butter and honey, it was good.
Need to think about adding acid, or not, as I have read about adding acid (lemon juice, vinegar, etc.) to rye breads. To my taste I am not looking for a modified or different flavor, but because acid seems to be a common ingredient with rye breads I will try it.
Here is the crumb.