quick no-knead bread query--using rye
I have a dough about ready to bake, my first in which I used rye flour. Mostly it's white King Arthur bread flour, that is, but with maybe 10-20% of the weight being dark rye. Instantly, I noticed that the dough is much less wet than usual, and I guess rye really soaks up the water. Does that effect the cooking in a pot method? Does the dough need to be made wetter with more water when using rye?
If so, I could bake the loaf on a stone as in the old days.
Because nobody answered before I was obliged to make the loaf, I can report, happily, that the loaf cooked just fine in the pot, even though the dough did not feel as wet. And why shouldn't it cook the same? The same amount of water was still present, and most of it has to evaporate in any case, because I cook my loaves up to 205 degrees or so.
This is interesting, because many people complain about how hard it is handle the wet white-flour dough. Looks as if mixing in some rye can actually help on that count.