Okay, I think Lepard just has too specific a technique for me and that there is something fundamentally different about my flour, my home, my hands, I don't know, for me to use his recipes for a new grain or new technique.  I find Hamelman's recipes more universal, and fascinatingly, then when I go back to Lepard, I find it works better though it still seems to me I'm following the recipes.

I really, really want to do this rye thing.  So I'm going to do the 80% with a soaker.  I don't want to waste more rye flour, though, so please... any tips are welcome.  The rise seems much shorter w/ Hamelman and he has a rest before shaping.  He also has white flour, but perhaps I can slowly transition from this to Lepard's recipe.

Oh, and my oven.  It does seem to bake cool but it works for scones.  I don't know what else to do.  Bake on 10 degrees higher?