Artisan-Style Rye Bread

I got the basic recipe from Jim Lahey's 'My Bread.' Added toasted caraway seeds because, what's a rye bread without caraway seeds? Also, I added some sugar in hopes that it would make an airy bread:

• 2 1/4 cups bread flour
• 3/4 cup light rye flour
• 1 1/2 cups tepid water
• 1/2 tsp yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 Tbsp toasted caraway seeds

Let it develop overnight for about 10 hours, proofed for 30 minutes in a warm oven, then baked at 450F for 34 minutes, splashing some water to create humidity for the first 10 minutes.

The result is great - fluffy, with a thin crunchy crust, and flavorful... except that it could use some more salt. That's a tricky one; I purposely used a small amount of salt to let the yeast grow mostly uninhibited...

Two things helped me get a more vertically-growing bread: a stiffer dough - moist for a bread dough, but not overly... the 2 to 1 ratio of flour to water works well and must be trusted. Second, I proofed the bread in an overturned steel bowl so that it was forced to grow upward.