Reading "Technology of Bread" (Puchkova, Polandrova, Matveeva, 2005), I
have encountered a generic recipe for basic rye bread that could be of
interest for those looking for primary approach to rye.

It is very much straightforward recipes. 5 alternatives are brought
depending on the proportion of the starter.
The rye starter is of 70% hydration, final acidity 13-16 TTA (pH
4.1-4.2).
The recipe is adapted to 1000 g flour (including that in the starter)
and the water content is calculated according to the crumb "humidity"
of 48-49% for such breads (the "humidity" of dough is 0.5-1% more than
that of the crumb). The "humidity" differs from hydration by that it
takes into consideration the water content of "dry" substances like
flour (14.5% water) and others, so the above "humidity" corresponds to
65-70% dough hydration.
The fermenting lasts at temperatures 28-30C until the accumulated
acidity gains 10-13TTA (pH 4.2-4.3) but estimated times are also
brought. Salt is added with water in amount of 1.5%-15 g.

The 5 alternatives recipe follows as a sequence of:
#x: Starter, g - flour, g - (water range, g) - (time range, min)

#1: 425 - 700 - (470-535) - (90-120)
#2: 560 - 670 - (410-480) - (75-100)
#3: 680 - 600 - (360-430) - (70-90)
#4: 765 - 550 - (325-395) - (40-60)
#5: 1020 - 400 - (220-290) - (30-40)

To bake at about 230C for about 50-55 min until crumb is 95-97C.

It took about 50 min for #5 and about 150 min for #1 to reach the
designated acidity.
#1 has was baked after #5. An oven spring was substantial, the loaves
were nice overall, the crumb wasn't sticky, with developed porosity.
The difference in taste between #1 and #5 wasn't pronounced: both were
sour (as one could expect), even less sour than I expected.

I am a big fan of Borodinsky and personally think it is worth time and
effort spent.
But some of my friends liked this basic "poors'" bread even more than
Borodinsky.

In any case it looks for me a good idea to bake this bread even to
learn.

Leonid