In a recent rye thread, I threw my hat in the non-docking ring. If the loafs are perfectly proofed, maybe you don't need to. After a particularly 'rustic' looking batch of Vollkornbrot last week, I busted out the dough docker and the resulting loaves are definitely better looking!
Dock, dock, dock, the rye,
gently 'vor the steam.
Merrily, merrily, merrily, merrily,
Life is but a dream ...great-looking-rye.
:)
for the rye-m.
David <Who is about to mix stage 2 of a three-stage Detmolder 80% sour rye, chop-docker-stick at the ready>