I made changes to the original Recipe to make 2 loaves.
I also used Serafino Rye (Serafino brings that classic nutty and malty flavor, richer and deeper than the Bono varietal)
My starter was left over from previous rye bread and replenished with all Rye Flour.
I used 500grams of Serfino Rye and 500 grams of King Arthur bread flour.
I used 800 grams of water for a hydration of 80%
used 140 grams of Rye sourdough starter
I used 92 grams of Molasses,zest of 2 oranges,2Tbs of Fennel seeds,2 tsp Anise seeds,2tsp caraway seeds 24 grams of salt
This looks great! Really nice fermentation.
My 2nd opinion was different by using Spelt instead of bread-flour. I liked the taste but need to correct the hydration to reduce the water by 10%.
I changed the original recipe to get a hydration % or 76% instead of the original 82 %
This was 262 grams of Serfino rye and 262 grams of whole bread flour. The dough was dusted with rice flour to increase the contrast with the oven spring.
I wanted a larger loaf and had to increase my time from 35 nimbuses with top on and 17 minutes with top off at 450 degrees.