80% Rye w/ Rye Soaker (and onions)
This formula comes from Hamelman's "Bread". 3rd edition.
I used the metric formula in the book (for 18 loaves at 1 kg each) and divided by 10. Following directions buried somewhere in the book (for home-size batches based on the commercial formulas), I increased the starter and the yeast spike by 1.5X. The bread was done (205℉ internal) 5 minutes before the minimum baking time in the formula; I baked in a dutch oven with just the right size for a double loaf - it provides the support of a loaf pan.
The crumb is closed but tender. I did get a nice oven spring for a rye bread. The added 150g of raw onion added a nice fragrance and flavor.
This is a great base for smoked fish, which is just what I wanted.