70% Rye with a Rye/Barley Mash

This recipe is based on Hamelman's 80% Rye with a Rye Flour Soaker from Bread (3rd Ed.).  I followed the recipe as written with two exceptions.  I used a mash at 125% hydration instead of a soaker at 100% hydration, and I used a 50:50 barley:rye flour in the mash instead of all rye flour.  The recipe calls for Medium Rye but states that Whole Rye can be substituted.  I used fresh milled Whole Rye.

The method calls for 8 minutes of mixing with a mixer noting that gluten development will be minimal and the dough will be sticky.  Mixing by hand, I fought with the stickiness for a good 10 minutes before I thought to keep wetting my hands.  I was able to get much better mixing after that although I did add a little bit more moisture to the dough (not much though).  I mixed for another 6-8 minutes, but not sure I achieved nearly enough mixing.  Didn't accomplish a whole lot in that first 10 minutes.

I was able to maintain 82 deg F for bulk and final proof, but I was a little low on dough temp after the mix.  I extended bulk from 30 minutes to 45 minutes.  The dough had risen roughly 50%.  Not sure if that was enough or not.  I shaped round being careful to not degas too much and placed in a well floured banneton.  The method calls for 50-60 minutes, and I had a nice rise after 60 minutes.  I thought I was starting to see pinholes so ended the final proof, but to be honest, I've only done a couple high rye loaves, so I might have ended early (pictured below).  Does it look like I went long enough or could it have used another 10-15 minutes?

The recipe amount for the home version says it can be one large or two medium loaves.  I halved the amount and made a single loaf, but I think next time I'll make one large loaf.  It's pretty solid and has a very hard bottom crust.  There was very little oven spring.  Not sure if it's the mash or the questionable mixing that had the biggest impact.

The crumb is on the dense side and still a little moist after 21 hours.  Still learning what constitutes a typical and good high rye bread versus a brick.  I guess I'm leaning more towards a brick on this one.  :-)  However, it smells very good with definite sweet tones. 

Any suggestions on what to eat with this bread?  I usually just have my breads as toast in the morning or as grilled sandwiches.

Makes one large loaf or 2 medium loaves

Rye Sourdough
315g Whole or Medium Rye Flour
262g Water
32g Mature Culture

Combine ingredients and ferment for 12-16 hours at 70 deg F

Rye Soaker
180g Rye Flour (I used 50:50 barley:rye)
180g Boiling Water (I used a mash at 125% at 153 deg F for 6 hours and then 180 deg F for 2 hours)

Combined ingredients and cover.  Let come to room temperature.

Final Dough
225g Rye Flour
180g Bread Flour
216g Water
16g Salt
14g IDY

1) Combine sourdough, soaker, and final dough ingredients and mix with spiral mixer for 8 minutes on 1st speed.  DDT = 82 deg F.
2) Bulk ferment 30 minutes at 82 deg F
3) Shape round
4) Final proof for 50-60 minutes at 82 deg F
5) Bake at 470 deg F with steam for 15 minutes then 40-50 minutes at 430 deg F
6) Let cool then wrap in baker's linen for 24 hours to let crumb set

Mash before mix