Im ready for some pumpernickel

Interesting adding oil. I personally don't want any oil in my sourdough bread for a few reasons. Bread can get tainted and not much on using oil in any cooking, but that is a personal choice.

I mist the dough with water really well before it hits the oven. My bread is soft and after it come out of oven after about 10 minutes you can push in the bread on the top. Stays soft and I do place in large freezer bag and store in fridge. Just my 2¢

Here is one I just took out of oven. Organic Rye Flour gives it a beautiful golden color and have come to enjoy Rye bread.