Rye Sandwich Meteil Bread

Yesterday, I decided to make a loaf of Peter Reinhart's Rey Sandwich Meteil Bread, so that afternoon I put together the soaker and wild yeast starter for the bread.  They sat out about 6 hours at room temperature and then I put the starter into the fridge overnight.

This morning I took the starter out of the fridge to rest at room temp for about 2 hours and then proceeded to make the final dough.  The bread 'rose' sideways and almost split in half in the oven, I guess, because of my scoring, but it tastes fine - quite tasty with rye and caraway seeds.

This loaf will go very well with our borscht.