57% whole meal rye loaf with a little yogurt, caraway, and malt syrup at 82% hydration. 2 days of rest in the fridge. Twice baked on a baking steel with steam: Preheated to 240dC, lowered to 220dC and baked for a total of 45 minutes. Chilled for almost un hour and baked a second time for 15 minutes at 180dC with convection fan on.
My shaping was a little loss, as I'm not used to working with sticky rye dough and wanted to hasten before it will stick to everything in sight. This only costed me with a few tunnels in the loaf - I can live with that.
Crust is thin and crisp, darker then seems in the pictures, perhaps a tad to dark, as it is a tad bitter at the edges. Crumb is a little dense and very moist, very tender and creamy, very little chew. Tastes woody, earthy, a little sweet, only a hint of the caraway.