This weekend I tried the 50 wheat/50% rye flour, to bake the basic Hearth Bread.
I decided to just substitute the whole wheat (36 gr) of the recipe.
I used 72 gr wheat/rye, and substracted 36 gr of the wheat flour.
When I was shaping the boule, enormous bubbles began to appear.
It continued bubbling, though the dough didn´t
spring back when touched.
In the oven, it didn´t rise as much as withe original recipe.
The crust wasn´t as crisp, either.
The flavour was barely different, I´ll have to try with the 30% rye
that you told me was a good % of rye.
I send the photos if the rye boule and also of the last basic bread
i baked, that also was very very bubbly.