After spending a few days reading about traditional foods I kept running into the idea of soaked grains.The method used in this recipe sounded super easy, so I decided to make this my first study in soaking my bread flour.
- used mix of hard red and hard white wheat berries
- included ascorbic acid (vitamin c powder from the vitamin store) for the first time as a dough conditioner
- soaked dough for about 16 hours
When I sliced the end off and tasted it I was really impressed, then I cut another slice and there was a giant tunnel in the middle of the bread! Perhaps I didn’t roll it tight enough or it rose too quickly. It was a pretty dense loaf, but tasted fabulous. I’d make this again.