fun with a mistake
Not sure what happened last night but as I was weighing ingredients for some dough I was planning to make, I had a mental lapse and lost track of what I was doing. So instead of throwing out the stuff in the mixing bowl, I decided to try a very wet dough, fermented at room temp with a very small amount of levain. Luckily, I remembered the flour weight so I could get the salt right and the diastatic malt (.75%). Also, the inoculation was no more than 15%. This fermented for about 18 hours in my unheated shop. The dough was very wet and "shaping" the dough was a bloby affair. The bread is tasty and is reminiscent of corn flakes. Must be the malt that making it taste that way.