The last 12 hours has been one of those days. When I mixed up my final dough last night it just seemed wrong. I ran all the numbers and it shouldnt have felt like it did. I had to add flour, but I shouldnt have. Then in all the cleaning and getting the kids to bed I forgot about the dough. Woke up at 430 in the morning realizing I left the dough sitting on the table all night. Fear set in that it would be over-proofed and I wouldnt be able to save it. I went down half asleep, scaled and shaped the loafs. Put them into the brotforms and went back to bed. At this point it was going to be ok or a failure. The cool kitchen overnight was the one thing that was on my side. About 4 hours later I loaded the first loaf into the oven. I then realised why the dough was so soft. I left out the second part of the rye flour in the final dough. I baked the loafs and they came out looking really nice.
Source: Fresh Loaf