my first try greenstein's corn rye

it was hard to decide what rye bread i would try next.....i picked greenstein's corn rye.....here it is hot off the presses

greenstein's corn rye 

i actually got a huge amount of oven spring.....i had a hard time getting the dough out of the bowl and getting the layer of water poured off.....i had gone for a walk and got back later than i expected to and the dough seemed overproofed. when i removed it from the bowl it deflated rather awefully. but i dusted it in flour; (too much flour, but i was afraid i'd never get it out of the banneton, next time i'll use way less flour to dust) threw it into a banneton and then dumped the thing on a hot oven stone and slapped my cloche over top. at 10 minutes, i took off the cloche and was expecting a flat pancake only to see the bread rising up quite a bit........i was thrilled. i believe it got good gluten development this time....i tried to really be 'in tune' with the dough and how the gluten was developing. i knead by hand for about 15-20 minites i'd say, i really enjoyed the mess of this....and how the dough did shape up. i had a real crisis of faith to dump a layer of water over the thing.....but that's what david says he did.....so i did this too. i used whole grain rye flour, so it should have a rather good flavor. waiting till tomorrow will be hard.....

.i hope it tastes good....! i'll show crumb pix as soon as i get them