After another 12 hours,  the top is still a smooth paste,  I brought the glass bowl up,  hey,  I see bubbles.  Do I or do I not go ahead?  Ok,  I really want to get this going for Sunday morning.  I decided to go ahead and use the starter.  I guess if I had waited for another 12 hours,  I might have gotten a better taste and smell.

So,  I followed the instructions, for dough:

275 Rye Flour

150 Whole wheat flour

150 White Bread flour

2 tsp salt

1 1/3 cup of water

2 tsp yeast

Adding the yeast and water to the starter first, I left it alone and started mixing other ingredients.  Followed by adding the starter with water into the center of the flour. 

The dough turn out to be a little dry,  I can't seem to pick up all the flour.  I decided to add water,  and sort of overdone it,  adding too much water at 1 go,  I quickly pour them out.  Disastrous.  The  dough is so wet.  Ok,  don't panic,  let's work it through.  I started the kneading using Richard Bertinet's Sweet Dough kneading method.  I had to work really hard.  As the dough is already heavy,  I was determined not to add any flour.  Throw,  pull and fold.  I think I did almost 20 times.  The dough seem to started to pull together.  I started to do the traditional kneading,  gently,  and it is starting to get there.  It's not as sticky as before.  Ok,  seems done.  I put into my oiled bowl and put it into the fridge.  It's 11.30pm.  I'm tired.

Somehow I couldn't really sleep,  I guess I was getting worried about my dough in the fridge because it tends to over rise in the fridge.  7.30am,  I sprung out of my bed.  Oh,  my dough had risen nicely.  I slowly,  gently pull the dough out of the glass bowl by the side, slowly spread it out,  it's very cold still,  and did a one fold.  Got to shape it into a ball now.

After about 2 minutes,  I got a nice ball.  I want to get the nice basket lined look,  but my bread basket is not too clean,  I decided to lay it with oiled plastic wrap.  The ball went in.

I found a fantastic way to keep the temperature warm in order to give my dough a nice proofing.  I threw a wet towel over the basket, wrap the whole thing in a towel, put it directly under my table lamp.

At 11am,  I got a nice rise.  Now,  the difficult part,  how do I get it out of my basket?  I decided to line my pizza plate with a parchment sheet,  and bring the dough out using the lined plastic wrap,  threw it onto the parchment sheet and immediately see my dough lost some of its rising.  Gosh,  another disaster!  And ooops,  some part of the plastic wrap got stuck to the bottom,  with much difficulty,  I slowly pulled it off, and my dough deflated further.

After much adjustment,  I just pray for oven spring.  200C and bake for 35 minutes.  This time I decided to put my dough directly on the stand instead of putting on a metal place as I wanted some lines below.

 Oooohhh, after 15 minutes,  I see a good rise.  Thank God!  Somehow,  there were some cracks below, but it kind of looking rustic.  The bread is overall springy.  After 1/2 hour,  I cut the bread to take a look at it. It looks a little dense, and wet.  I decided to put into the oven for another 10 minutes.  

After it cooled,  decided to cut a piece to try,  weird,  the caraway seeds smell and taste is a little over powering.  It is quite chewy though.  And I looked at books on rye bread,  I'm not suppose to eat it right away.  I'm suppose to keep it till the next day and it should taste better.

Ok, I'll be patient for now.