Salty herb mixed-flour bread

Made a small loaf with 3 flours - mainly plain with some bread flour and a tablespoon of dark rye flour. One teaspoon of yeast.
Salt and some European herbs. A bit of olive oil. Forgot to score the bread before baking. But the two blobs look cute after baking.

After 1st rise - 1h in room temperature, then the whole morning and afternoon in the fridge.

Once warmed up to room temperature, shaped into two lumps. Multiple rolls and underfolds.

2nd proofing - after 1.5h.

Baked on 230C for 10mins, then reduced to 200C for another 20mins.

The dark rye must have contributed to this special color.

Breakfast next morning.

Nice texture. Rye-y?

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