Another 1/3 cup

I've been gradually shifting the white-to-rye ratio in my rye bread recipe toward more rye content.  Last week's recipe came out good, and it is fairly dense, even though it rose well.  I don't think I'm going any farther toward more rye after this week.

As before, I am moving 1/3 cup of flour from the white column to the rye column.  This week's recipe is

Ryer Rye Bread, Take 3
Remove 4 oz. of starter from the fridge.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6-8 hours until it doubles in size.  Then, add
Water	7 oz.
Salt	1 tsp
Caraway seeds	1 Tbl
Oil	2 Tbl
Vital gluten	2 tsp
Rye flour	2 Cup
White bread flour	1 1/3 Cup

The water content might not be exactly as above.  When I was first adding ingredients, I mistakenly put in two teaspoons of salt.  At that point, I had only added the water, oil, and salt, so I dumped the whole shebang and started over.  Since the pan was wet from the residue of what was dumped, I only added 6 oz. of water.  I figured there was probably an ounce or a bit less still stuck to the pan.

After the first mixing cycle, I have a nice cohesive dough ball.  It's rather coarse, but it didn't take any tinkering to get to this state.

An hour later, after more kneading, it has spread out a bit, but isn't as limp as last week's dough at this point in the process.

The result is just what I was looking for.  It's a little shorter than my previous loaves, but still well risen.  It still has that silly hairdo.  I might try to figure out how to fix that in the future.  For now, I just cut it off and call it a hamburger bun.