I have been doing some experimentation and thought it would be a good idea to share the end result.
I have been playing around with a light rye formula and finally made a loaf that is at least the best bread that I have eaten in recent memory. I also have started baking my bread in cast iron and I love the results. A while back I found my dutch oven in a deep dark corner of my kitchen and baked a bread in it. This made all kinds ideas go running through my head on how to bake bread. One of the ideas was to buy a cast iron roasting pan to make bread in so that it can be used as a loaf. This works very well and here is a picture of the setup.
To use the roasting pan I preheat it in the oven to 425°F then I dump the dough into it. I cooked this one for 15 minutes with the lid on then 45 minutes at 460°F without the lid. I think next time I'm going to leave the lid on longer as there was visible moisture on the bread when I took the lid off. The bread also raised about another inch after I took the lid off. The bread also ripped open after I took the lid off so I'm hoping that maybe longer time with the lid on will help. Here is a picture of the rip.
Now when I cut the bread into slices the rip is hardly noticeable. Here is the formula I used.
Day 1 in the evening I make my first build.
Starter 14.35 50.00%
Flour 28.71 100.00%
Water 14.35 50.00%
Total 1st Build 57.42 200.00%
Day 2 next morning I make my next build.
Starter 1st build 57.42 47.37%
Flour 121.21 100.00%
Water 60.61 50.00%
Total 2nd Build 239.23 197.37%
That evening I mix it all up.
Flours* 956.94 100.00%
Water 765.55 80.00%
Salt 19.14 2.00%
Preferment 2nd Build 239.23 25.00%
Olive Oil 19.14 2.00%
Total 2000 209.00%
Bread Flour 861.24 90.00%
Rye 95.69 10.00%
Total 956.94 100.00%
The Rye flour is fresh ground whole rye. The storage starter is a course ground whole wheat starter at 50% hydration that isn't refrigerated.
Dissolve the starter in the water then add the flours and mix until it is a shaggy mass. I let it rest about 20 to 30 minutes. Then I add the oil and salt and finish mixing. I let the dough start to rise, about three to four hours, and then put it in the refrigerator for the night. The next day I take it out and let it finish rising. There were big bubbles on top of it when I finally got to baking it. I just dump the dough into the hot roasting pan and even it out a little bit with my dough scraper. End of part one of this experiment. I will give the details of how I'm taking care of my starter later.