How does baking temp affect a high percentage rye dough?
I am trying to figure out the BEST practice in baking a high percentage rye dough to get the most rise and driest crumb without being crumbly. I will be using a finely milled flour with NO large particles. I want to use this as a sandwich bread that can be somewhat chewy and a little moist.
I guess I am trying to understand what happens inside this type of dough as it hits the heat of the oven and the differences of what occurs with various temps and timings.
Your experience and sharing are much appreciated.