65% rye bread

This is probably the quickest recipe from Hamelman's book. In 4-5 hours you have it on your table.
It is a straight dough, so no preferment is required.
The dough had a strange texture and working with it remembered me the playing with plasticine from  childhood.
The resulting bread was OK but a bit disappointing to my taste. The flavor was of rye but was missing the sourdough aroma that I love so much. Nevertheless, if you need a quick bread on your table than this recipe is acceptable.
I have asked my husband to give his opinion about this bread and his reaction was "Is like from the the bread machine you were doing once" And indeed, he was right, except for the rye flavor there was nothing special about this bread.


Ingredients (1758g):

• 650g rye flour
• 350g bread flour
• 720g water
• 18g salt
• 20g fresh yeast

Directions:

1.  Mix all the ingredients for 10 minutes with a standing mixer. DDT 26ºC.
2. Bulk fermentation 1h.
3. Divide in 2 and preshape.
4. Let it relax for 10 minutes.
5. Shape the dough as oblong.
6. Final fermentation in floured bannetons for 75 minutes, DDT 26ºC.
7. Bake 15 minutes with steam at 250ºC, and another 45 minutes at 240ºC.
8. Let it cool on a rack.

 This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 266.