123 method with Rye
I've mixed a dough following the 123 method. The flour is organic rye, and organic AP. 180 grams of rye and 230 grams of AP. The were equal in the beginning but the dough was unworkably sticky so I added 50 more grams of AP. That effectively exceeded the calculations for the 123 method, but I didn't feel I had a choice.
Anyway, after a 40 minute rest, followed by 3 S&F with 40 minute intervals, the dough is still very sticky, gloppy even. The S&F was more scoop and fold with a plastic scraper as the true stretch ended up with the dough breaking off in clumps.
I put it in the refrigerator for overnight, and will continue with allowing it to rise at RT some more tomorrow, but I'm really wondering about this dough overall.
No silkiness. No shine. No real form... just sticky, gloppy, and dull looking. Is that the rye doing that?
I like the experimenting, but I'm really surprised at how many problems I seem to be running into. When I used yeast, improvement was a steady progress to success.
This is more like "what I didn't screw up this time, I will next time!"