Hi Barb. Lovely post, thank you. I have two questions. First, we have some dark rye flour nut no pumpernickel flour (which I assume is whole grain rye). How do you think this would affect the loaf. I’m sure it would have a milder flavor but Eric over at Breadtopia point out that kernel particles can reduce the rise a little and close the crumb. Also wondering about hydration effects. Second, why such a long cooling time? Overnight seems quite long to wait for yummy bread! An hour or two (what I do for my sourdoughs) won’t work?
Thanks!

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