70% Bread flour
20% Eincorn flour
10% Whole wheat
30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)
78% water (use reserved soaking liquid for up to half the water)
2.2% salt
4g instant yeast
Method in comments.
70% Bread flour
20% Eincorn flour
10% Whole wheat
30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)
78% water (use reserved soaking liquid for up to half the water)
2.2% salt
4g instant yeast
Method in comments.
Learned it from Ken Forkish “evolutions in bread”
Supposedly holding back the salt and yeast encourages the autolyze gluten development.
https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH- for a pretty good rundown
Interesting. I will give it a try when I next make bread.