Ever since my class on Danish rye bread, I've struggled to recreate it. Something kept getting in the way, specifically around sourdough fermentation that showed up in the build and final bake. Ultimately I made a modified version with chia seeds and cracked rye. Whatever the adaptation, fermentation is key. You need a 24-your build for the rye. The first sign of failure? Flying tops. Here is my latest try, and it tasted good.