Shaping rye bread is a little adventure on its own 🥖 Unlike wheat dough, rye has very little gluten, so it doesn’t hold tension the same way. Instead of stretching and pulling, you simply guide it into place. ✨ A few tips I’ve learned: • Rye dough is sticky — wet hands or a dusting of rye flour are your best friends. • Gentle handling is key, think scooping and tucking, not kneading. • Pans are often used to support rye, but with good flouring you can go freeform too. • Smooth the top with wet
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