Second try: rye, with stretch and fold this time
On the advice that one can make a less than 50 percent rye bread with stretch and folds, I tried that and added a long autolyse. All good, though, apparently, I am incapable of strictly following the scientific method. Here is the second try at this bread with rye and all-purpose einkorn flour. Very proud of the nice oven spring.
Source: Fresh Loaf