A seigle is a loaf that is more than 50% rye. This is going to be a tale told mostly in photos,
So, the wild yeast starter I borrowed was mixed to a very different formula from Peter Reinhart’s and as a consequence, my pre-ferment didn’t rise and grow over the course of the day as it should. Thus, there was a struggle to get some levin action during the final mixing and the final dough is a bit dense and a bit too moist. But as a first attempt at very serious whole grain baking, I feel good about the results.
The good news is that I refreshed the mother over night and it is now very (very) active* so future loaves should be much less of a clutch effort.
* In fact, it may or may not have exploded all over the inside of a cabinet over night.