Sprouted rye breads with caraway out of oven..photos

I have added Mexican style Masa Flour to the recipe along with 4 day old sprouted rye berries, and high protein bread flour. 
This is a fat and sugar free crusty bread. Very hearty and good with anything.
It is a sour dough base and after mixing it rests for 1 hour then is shaped into loaves and proved at room Temp for 4 hours.
Baked 40 mins at 425F, with a tray of water in oven to provide steam; then remove from pans and bake a further 10 mins to color the sides.

After proving, sprayed with filtered water, ready for oven sprinkled with corn polenta and more caraway seeds

shaped and ready for 4 hour prove

The dough before resting and shaping