Does something happen to the water in scalded rye?
I'm wondering, when you gelatinize rye, does the water somehow get "locked up"? I ask because I've been experimenting with rye recipes, and I set out to make a rye bread with 25% whole rye at 65% hydration. I soaked the rye in all the water. When I came to incorporate the rest of the flour the dough was very, very dry. It barely came together, and by the time I realized how dry it was going to be it was almost impossible to add more water.
Next time I'll try holding back 100 ml of the water and adding it when I add the white flour, but in the meantime I wonder if this is a known phennomenon.