Overnight Dutch Oven Rye Bread

This is a rye bread that I picked up from:
https://www.baking-sense.com/2015/05/28/overnight-rye-bread/

The recipe, as altered to metric by AI is over 80% hydration. As such it is hard to work with, gloves should be used and bowls need to be cleaned without putting wheat down the drain. The water in the recipe at 475 ml was quite frankly totally wrong. Gemini converted wrong, and the hydration came out to 80% which is no knead territory. I have made the loaf twice and the bread is good, but to keep flour out of the drain is extra work. The correct water for how the recipe was written is 454 gm and leads to a hydration of 76%. I will try that next.

The KitchenAid mixer is used with both the paddle and the dough hook

Ingredients

454ml warm water (76% hydration, but can use 475 ml for the 80%)
2¼ tsp active dry yeast
140 g rye flour
140 g bread flour (first portion)
1 Tbsp honey (≈ 21 g)
2 tsp table salt (≈ 12 g)
320 g bread flour (second portion) I like to measure separately and have separate containers
1 Tbsp caraway seeds (≈ 7 g)
Milk to brush before baking
Caraway seed to shake on before baking

Stage 1 — Sponge / Batter Stage (30–60 min)

This hydrates the rye and activates the yeast.
Combine in mixer bowl:

454 or 475 ml warm water
2¼ tsp active dry yeast
140 g rye flour
140 g bread flour (first portion)

Mixing:

Mix with paddle until a thick batter forms.
Cover and rest 60 minutes until slightly bubbly.

Stage 2 — Final Dough Mix

Add:

1 Tbsp honey (≈ 21 g)
2 tsp table salt (≈ 12 g)
Remaining bread flour: 320 g
1 Tbsp caraway seeds (≈ 7 g)

Mixing

Switch to dough hook.
Mix on low speed (KitchenAid speed 2) for 6–8 minutes. With 76% hydration the dough should clear the bowl and cling to the hook. With 80% hydration the dough will not clear. If the 76% is still too sticky, add 10–20 g flour (max). Note some people will put the caraway seeds in just as the dough clears.
Turn onto a lightly floured surface and knead briefly to smooth.

Stage 3 — First Rise (Bulk Fermentation)

Place dough in a lightly oiled bowl, turn once to coat.
Cover and rise 1–1½ hours until 80–90% expanded (not fully doubled — rye overproofs easily).

Stage 4 — Cold Fermentation

Degas gently.
Knead 10–15 seconds, in the bowl
Cover tightly with cling wrap and refrigerate overnight or up to 24 hours.

Stage 5 — Next Day: shaping, final proof, baking

Start the oven preheating with the Dutch Oven in the oven to 450°F (232°C)
Turn cold dough onto a floured surface.
Shape into a football shape. I use this shape as my Dutch Oven is oval
Place on parchment, and cover with a towel.
Proof for 30 min. Your oven should be at temp before 30 min is up.
Uncover and brush with milk (cheaper than using an egg).
Score
Shake on additional caraway seeds

Stage 6 — Baking

Take Dutch Oven out, remove lid, put loaf and parchment paper in, put lid back on, and put in oven
Bake covered at 450°F (232°C) for 35 minutes
Remove lid, drop oven to 375°F (190°C)
Insert Meater probe.Set target for 205°F
Bake uncovered for 30 minutes
Check color at 15 minutes. If browning too fast, drop to 350°F (177°C).

When done, a choice here:

Take Dutch Oven out
Using the parchment paper, remove the loaf and the paper from the Dutch Oven and slide onto the oven rackrack.
Bake 5–10 minutes directly on rack, this (in theory) gives crisp bottom and full crust development.

Or:

Take Dutch Oven out, leave bread in the Dutch Oven for and additional 20 min. Softer bottom crust.

The bread/s target internal temperature: 205–208°F (96–98°C). Be careful on the Meater to make sure all of the internal temperature probes are inside the bread

Stage 7 — Cooling

Keep the Meater in to keep an eye on the internal temp. When the bread has cooled to around 100°F you can serve it warm (at least an hour).