I ate the loaf the next day, partly for lunch and partly as a snack in the library. It was, being rye bread, quite heavy, and I guess maybe that's why I fell asleep at the study table for an hour. Anyway, it was delicious and, unlike many heavy rye breads, I didn't feel as though it sat heavily in the stomach after eating.
Definitely, the size of the loaf was too small. Also, since I'd tried extra hard to make a crust on it, the small size combined to make it way too crusty. I think if I ever make such a small loaf again, I will not put a crust on it if it can be helped.
My next bread will probably be on Sunday. I've started a sour using maybe a quarter cup of rye flour and water. I'm going to feed it (in fact, as soon as I finish typing) with whole wheat flour, so the rye is just in there to get the culture going. After reading, I decided that I need to let a natural yeast dough rise a lot longer than I would a common type dough; as much as four hours, perhaps. Thus, my plan right now is to feed the sour through Sunday morning and then get up before church and make the dough, letting it rise through church and then bake it around noon. I'll let you know what happens.
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