I wondered what would happen if I used all soft white wheat berries with this no-knead technique. Would it be as light and airy as when I use AP flour?
- used 100% soft white wheat berries
- 16-hour resting time
This was an experiment, since everyone recommends using a high-gluten flour and soft white wheat berries aren’t high in gluten. And while I was disappointed in how it turned out, I wasn’t entirely surprised — it did indeed turn out quite brickish. It’s a dense little loaf that didn’t have any oven spring like when I use AP flour. But I’m sure it won’t go uneaten. After all, it’s bread!