Water : 325g
Bread flour : 385g
Rye flour: 15g
Whole wheat flour: 100g
Starter : 225g
Salt : 6g
A repeat on the #11 recipe with all the flours being from the same batch.
The same bulk ferment with 3 stretch & folds.
Final proof was retarded again though this time it was around 7hrs. This loaf has more oven spring which is probably due to the shorter final proof.
The crumb and texture is spot on for my taste. It has a crumpet like quality to it and is easy to eat without anything on it :)
These photos over on Flickr
1 of 4 - http://www.flickr.com/photos/jaywoo/8724824474/lightbox/ 
2 of 4 - http://www.flickr.com/photos/jaywoo/8723712513/lightbox/ 
3 of 4 - http://www.flickr.com/photos/jaywoo/8723686955/lightbox/ 
4 of 4 - http://www.flickr.com/photos/jaywoo/8724817894/lightbox/