I baked 3 breads for my brother's family this past weekend:a 40% rye2. a Hamelman-style Vermont Sourdough3. a 100% hydration chocolate chip pan de cristal (made with all purpose, bc that's what I had on hand, and leavened with a liquid levain rather than instant yeast because I was going to make a different bread and changed up mid-mixing.) The rye was the only one that was appropriately fermented. I rushed the sourdough and the glass bread. Both could have used a few more folds and an extra hour or three on the counter before baking.