Below is an Austrian "roggenmischbrot," a rye sourdough bread that has defied perfection in previous baking attempts. Tweaking my approach, I used a dry sourdough (aka "gerstel"), and this time the Gods were with me. It's a long wait for the refreshment and feed (around 36-hours), but it's followed by a quick bulk and final ferment. When you see the cracks appear, it's a signal to get your stove hot! You can also shape the dough into round misch or oval batards, as well. Regardless, it's well worth the work.