whole-grain-Rye-tang-zhong

Tang zhong is such a nice tool for fluffing up a whole grain bread. I do have a few ideas for your consideration.

The 20 min sitting time you allow is great but I would consider it a minimum time for WW to absorb the water. I often throw this kind of dough together in the late evening and immediately put it in an oiled, covered container and into the refrigerator for a cold retard. It does rise some by morning-sometimes doubles depending on dough temp. Next am, let it sit on counter to rise to completion, pan, proof, bake. The whole grain loaf often springs and is a fluffy,great sandwich loaf with no crumbling.

2 caveats- One is that I used WW and very low percentage of rye (if any). I don't know how rye behaves with a cold retard. The second caveat is that the dough really needs to be kneaded to windowpane before retarding.

If you use a long, overnight soak, you may need to increase the hydration as the fibers absorb a lot more in that time. I find that if I put the dough into the soak as a slightly sticky dough (a fingertouch transfers some dough to your finger), it should come out of the retard as tacky (finger comes away with no dough-but ,wait, will the rye stickiness be in play here?).

I like the simplicity of your loaf. It makes no big deal out of a wonderful whole grain loaf.

Thanks for sharing!