A baker in Wichita convinced me to stop fearing rye flour

I used to avoid rye because every loaf came out dense and gummy. Then I talked to a guy named Pete at a farmer's market in Wichita who said the secret is letting the dough rest 20 minutes longer after mixing, which lets the enzymes do their thing. He also told me to use just 20% rye with bread flour instead of going all in. Has anyone else had rye click after a simple timing fix like that?

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jessica13021d ago

That 20% ratio with bread flour makes total sense, I always went full rye before.