The Dutch ryebread came out great. I added 75 ml water (hydration previously was 47%, this brought it to 50.75%) and lowered the baking temperature to 200F (it was 230F).
There’s a little bit too much moisture in the bottom quarter inch or so after cooling it down, so I’ll take out 15 ml of water and roll it in wheat germ before baking.
The taste was awesome. I had two slices with Kerrygold butter slathered on, and then a slice with a more normal buttering of Kerrygold and Kerrygold’s lovely Dubliner cheese. Delicious!