Underproof for 100% rye?
I baked my first loaf yesterday using Mini’s adaptation for 1-2-3 sourdough for 100% rye. Considering it was my first go at bread I think it could have been worse. But my question is this: does it look underproofed? My house was a few degrees warmer than the base temp for the recipe so I cut the proof time by an hour or so. Am thinking now that was a mistake and should have let it keep going.