Bakery owner from Edinburgh, UK here (Hobz Bakery if anyone's interested). I've been trying to develop a 100% rye tin loaf for a few months now. Started off with the Rene's Rye recipe in Tartine Book no. 3, and have adapted it slightly. Basically, it's 50% fresh milled whole rye, 50% medium rye, 36% buttermilk, 80% water, 27% beer, 62% rye leaven, with a healthy mix of cooked