Deidre

October 13, 2020 at 8:31am

My question is in regards to rye flour and water absorption. I cut the recipe in half and used 450 grams of KA bread flour and 50 grams of KA medium rye. I used 400 grams of water. My problem came in shaping-they dough was very sticky and I struggled shaping. I have done 80% hydration before but never with rye flour. Should I have reduced water to account for the rye? I am sure it will taste great!

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