Hi Mark, great question! Breads that have a significant percentage of rye flour tend to ferment and breakdown more quickly than breads made with wheat flour, so the desired dough temperature is often a bit warmer (more like 80-82F), but the rise times are also generally shorter and more limited so that the dough doesn't deteriorate too much. If you don't already have Jeffrey Hamelman's book, Bread, I would highly recommend it for his discussion on the requirements and best handling practices for rye breads, particularly sourdough ryes. 

Barb

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