In the last few days, I've been trying to make friends with rye flour and asking friends on bread lovers, a lovely online bread community of mostly hobby bakers, to pitch in with tips and advice.
And they have! This loaf comes from a recipe shared by Goh NgaiLeng. I've followed the original recipe down to the gram (link here), and made two minor changes in the method.
The second adaptation I made was in the length of time I let the sourdough ferment. Mine sat in the refrigerator for 24 hours, instead of 12-14 at room temp.
This one is definitely going my my bookmark list. Thanks a tonne +Goh NgaiLeng!