I used the tangzhong method with the KAF "Bakery Formula" version of deli rye today. WOW... so soft and tasty! I also used my KAF covered baker! This worked really really well and I'll do this again!

Here's the recipe I used for a 4-cup loaf @ 75% hydration.

Preferment (16 hours before mixing)
96g Rye Flour
80g Water
10g Sourdough Culture

Tangzhong:
25g AP Flour
115g Water

Final Dough:
All of the preferment
All of the cooled Tangzhong
165g Water
359g AP Flour
10g Salt
6g Yeast
6g Caraway Seeds

Kneaded to moderate gluten development. This took about 6-8 minutes on my Kitchenaid - speed 4. I stopped to scrape the sides of the bowl 3 times.
Bulk ferment, 1 hour
Preshaped and rested about 20 minutes
Covered baker oiled and dusted with semolina flour.
Shaped in a 13-inch oval and placed to proof in baker.
Proofing took 75 minutes. Then I used a single slash down the length of the loaf. I did NOT sprinkle seeds over the top.
Started in a cold oven set to 445 F. Started timing when oven reached temp. Baked covered for 30 minutes, removed the lid and baked a further 10 minutes.

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