So i made this over the weekend. It was a wet dough but in a firm way, if you know what i mean. I was tempted to put it into a tin but thought i would try to keep to instructions as much as possible. As you can see, it made for a flattish loaf - but that is probably also bcos i didnt use a banneton or something to that effect.
The surface was dry and cracked in spots but the crumb was ok. I would really recommend keeping it overnight. The moisture and taste certainly improved.
Overall, i like this bread. I've made other rye loaves before that used anything from coffee, onion and even chocolate (!) for colour and taste, but these were sometimes too sharp and 'separate' from the bread. This loaf derives its moistness and flavour from the grains and the process and nothing else, and the taste is natural and subtle. The bulk fermentation and proofing times are also short so good when you are in a hurry!