Influence of a small proportion of rye flour
I am experimenting a bit with the Pain Naturel from the Weekend Bakery. Today replaced 10% of the flour with light rye flour. After the 150 minutes of bulk fermentation the dough felt different than the two previous bakes with only white-wheat flour. It felt weaker and shaping was more difficult. Difficult in a way that it feels that the outer skin of the dough will tear if you try to tighten it a tiny bit more, even-though the dough still feels a bit slack and could use a bit more tension. It reminded a little of when my starter was behaving badly and turned my doughs to sticky pools of goo, but not as extreme. I was certainly ably to get it tighter before. But for all I know it might behave just the way it is supposed to behave.
Could the 10% rye somehow have affected the fermentation? Accelerating it? I remember reading on TFL that adding 5-10% rye should only affect the flavour, not the dough structure?
Except for exchanging 10% of the flour with light rye flour I followed the recipe to the letter. Room temp is 22.5 deg. C and the dough temp. directly after kneading was 25.8 deg. C.
It is now waiting in its basket to be baked tomorrow morning. I also planned to bake the normal version again on Saturday morning, so I will know if the dough feels as before tomorrow.
Thanks in advance,