On the Oz site of Graham Prichard, there was a loaf I had made sometime back with a cracked up non slashed loaf. A few of the people on the forum asked how to get that look on there loaves and some tried . We then had a professional baker show off his wonderful looking 80% rye loaves he had produced in his bakery! Envious and still not comfortable with rye’s I couldn’t pass up the chance at this challenge! The taste was rather mild in the sour sense and the crumb still not mature, could sit and settle some more, but it is a winner!