(An introduction before my plea for advice---I've been coming to The Fresh Loaf to learn from your helpfulness for almost six years now---and every one, from the first pita to the recentest baguettes ciabatta, has come out lovely to eat and lovely to learn from. After a recent trip north, I decided I wanted to learn to make 100% sourdough rye, and it's the first thing I've been stuck enough on to feel like I need to ask for help.)
Reinhart's Yeasted Rye was gummy
I've been trying to make Reinhart's 100% whole wheat sandwich bread. This is the first bread I've tried to bake outside a bread machine, so I don't have a good handle on what I should expect at each stage --- and whether Reinhart's dough should feel different than normal bread doughs. So I was hoping some of you could help me troubleshoot. :) Any suggestions or ideas would be much appreciated.