I make sour rye and do a 30 minute autolyze... It seems to work just fine with hot water, first clear flour and vital wheat gluten. I heat my water to 130 degrees and add to my first clear and vital wheat gluten. I add the water to my Kitchaide mixer but mix the water, flour and vwg by hand with a spatula. The water just barely wets all the flour. It’s not a soupy or sticky concoction, just just looks like wet dough. I cover with a dinner plate and then use a kitchen towel over the plate top, draping it down the sides of the mixing bowl. After 30 mins, there’s some residual heat in the dough. I don’t seem to have an issue adding the light rye, the salt, the caraway, the IDY and the sour. It mixes (well at least to my eyes) just fine. I mix 3 mins on speed one and 3 mins at speed 2. It balls around the dough hook, pulling from the bowl sides, and sticks only at the very bottom of the bowl. My hydration is such that I hardly have to dust my work surface or use my bench scraper. I’ll dust my handssometimes with a little flour but overall the dough doesn’t stick ... The dough is soft and pliable. My first rise is 45 mins, but on occasion I’ll let it go 60 mins. I deflate and let it rise a 2nd time anywhere 35 or 45 mins, I guess depending on how I think things look... I bake at 425 for 10 mins and reduce heat to 375 for 55 mins... Seems to create a wonderful sour rye according to my neighbors!

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