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I'd imagine chia seeds to steal all the moisture so you'd need to add heaps of extra water?
Perhaps soak the chia before you mix the rest of the dough so it's saturated?
kboy-
Yeah I soaked them. I think they probably release a shit ton when baking as it was still very moist once out, even after baking for a good 15m extra. Reverted to white tonight. In the fridge overnight, then I'll shape in the morning, bake in the evening. Starter from cold too so hopefully won't over-proof, although that does seem to have gone a bit nuts since I started feeding it dark rye rather than light.
Polygon
My experiments with seeds have fallen quite flat so far. Think it's the chia that are messing with the hydration levels to much.