"Old school starter! I'd be tempted to combine the sour and the starter and do a single initial fermentation.
OMG! Old school starter!!! What was I thinking???? I forgot!!!! The New School method!!!! Rush, Rush,Rush, blow the SOB up with gunpowder and a booster, Run out to text someone,,
Come back and put the sneakers on, divide and mould then rush those puppies into a too hot proffer, then over to the office to check email and go to ChefTalk to give panini a hard time.
Throw them in the oven, now it's time for a break, check my texts. Pull em from the oven and douche them in corn starch.
WHAT??? That bread can't be stale and dry, I just made it yesterday. I'll be right back, I have to check something on the internet.
I bought a loaf of Calamata Olive Bread in one of our so called upscale market know for it's Artisian breads.
I saw it come out of the oven. Took it home, sliced a bit, then had to get my reading glasses to find the olives. This thing looked like chiabatta inside.
Slice some this morning and it was so dry and old looking I didn't even toast it. 7.95 for duck food. New School? TheTinCook
I'll PM you the recipes or a good NYC onion roll. I don't want Tin to have it.
I wouldn't mix the doughs in the mixer. Since your rye looks good I would scale each. Then the dark on top of light the size of an envelope then roll them so thst your rye end on the outside.
I have to go, cakes for the masses going down to 7-11 corp.