I've been trying to improve my whole wheat loaves as a project for this year. The Italian breads I thought I'd master have been put on the shelf while I work with some home milled flour that I purchased from a local farm. My results with the 1-2-3 formula have been good but I wasn't satisfied in that I felt I could do more.
So I borrowed a copy of Reinhart's "Whole Grain Breads" from the Tonganoxie, KS Library through the NEKLS and cleaned my glasses before cracking open the book. So far, so good, I appreciate the added knowledge I gleaned from the pages. The concept of "epoxy breads" is interesting but I didn't want to get into that as much as I just had to figure out soakers for myself. It must have been all that talk about enzymes working over the starches that got me. It has turned out to be worthwhile.
That's what I call my first successful soaker loaf. I used 50g of whole wheat and 50g of WheatMontana's multi grain cereal, 100g water, 2g salt for the cold soaker . Some bread flour, a little more WW, water, 180g of starter, and 7g more salt ended up with very tender and flavorful crumb. I thought the crust tasted a little bit salty in the first slices but that hasn't been the case since. I have no explanation for that.
I've already got another loaf started for tomorrow's session with the flours. Since I don't have to bake for a living or for a schedule, I'm tweaking the procedures already. I'm sure that it will be edible outcome. If I can do this, everyone that is willing to try can do it too.