Hi,
I need advice on how to best treat rye flour for the preparation of rye bread.
First of all let me explain what I do. I regularly prepare a 100% rye bread: 30% of the flour is in the sourdough, 30% is in the hot soaker (where rye is coarsely chopped) and 40% in the last dough.
Dough idratation is 80%.
I don't use anything else than water, rye, sourdough and salt, thus no yeast, no added gluten, no coloring, no sugars, no malt etc. Overall no shortcuts and no tricks.
Cooking was a problem in the past but now it's solved. Taste is excellent, but there's still a problem with consistence: the inside comes out a bit irregular and crumby like this:

http://www.cookaround.com/yabbse1/showpost.php?p=2478602&postcount=62

not as regular as this one (the best rye bread I ever tried)

http://www.cookaround.com/yabbse1/showpost.php?p=2477034&postcount=44

I know there's almost no gluten to develop, so -at least on theory- kneading extensively would likely do more harm than good, but I read everything and its contrary in recipes: some say to knead extensively (20-30 minutes), others say to knead just enough to give some consistence to the dough.
I always knead with hands wet in warm water for little time.
Would a kneading machine work the dough better, maybe for longer time?

I'd like to read your advices and your experiences in this regard: knead for long or for short time, by hand or in a robot? what would be the advantage of an extensive kneading?

Thanks,
Nico