I am in the process of trying to get my head around baking rye breads and have found a definite difference of flavor in breads which ferment overnight, and those that do not. The breads which lack any fermenting time also lack a rye flavor, in my opinion. I have heard others say this too. So I was wondering if anyone can offer some guidlines as to taking a recipe that does not call for a fermenting period and adding one?
The recipes I have tried that ferment overnight use half the flour in the recipe, half the water, and all the yeast. Can I use these mathematics for most other recipes so long as I try to keep that "thick paste" consistency that it seems you want in a fermenting rye dough?
Hope that made sense. :) Thank you!