This came out pretty good. My first attempt at sourdough rye with my new starter was made in two stages (three if you include building the starter). This is a 500 gram loaf with 70% hydration.
Stage 1. I added 160 grams of whole wheat flour, 160 grams of dark rye flour, 250 grams of water and 10 grams of salt to 180 grams of my starter — which contained 80 grams of white flour and 100 grams of water. Which means that my overnight pre-fermentation contained 400 grams of the flour and all of the water and salt. The overnight rise was good (yes! my starter is very active).
Stage 2. I added the final 100 grams of flour (50 grams of whole wheat and 50 grams of dark rye), and 30 grams each of honey and olive oil. After a multi-hour bulk fermentation, I folded the dough and shaped a boule, let that rise in a baneton for 90 minutes (it was very springy and ready to go into the oven), scored and baked.
The rye flour has a very distinctive flavor that I like, and I think I can get an even stronger sourdough tang before it becomes to strong. The crumb is moist and very light — particularly considering that it is mostly dark rye and whole wheat flour. As a quick side note, beware of store sourdough rye. It is typically about 85% white flour, with just a little rye. It’s rarely the real thing.