were my rye and rye/whole wheat efforts.

I have been playing in the lab. First is a Frank offspring.

I retarded the dough rather than the proofed loaves. Then I proofed the loaves at room temp.

I need to work on my slashing skills. Other than that it was pretty tasty.

The Bagettes need help. I have to work on my shaping.

This is an Ernest offspring.

I timed him to be at the peak of his leavening power, 9 hours after a meal.

The slashing is getting better an I got a really good oven spring. Crust was nice and chewy and the crumb was moist and had a nice sour flavor.

This is Ernest as Olive Bread.

Same formula as above but with 3/4 of a cup of olives added at the end of kneading, the last 2 minutes.

This was really moist.

Although I think with a few less olives I might get a bigger oven spring and still get plenty of olive flavor.

This is 1 1/2 cups bread flour and 1 1/2 cups medium rye flour.

Here is bread flour plus 3/4 cup rye and 3/4 cups organic whole wheat.

The rye/wheat combo was better than the rye alone.

I need to work on adjusting the formula and timing to account for the different properties of the whole grain flours.

All things considered, a good day in the lab!