Kneading and cracked wheat.
I hear all the time about kneading till smooth and silky. Cracked wheat makes kneading different. I started kneading yesterday at 4:30 and finished at 5:30. Now it wasn't a solid hour of kneading. I'd go 15 minutes then rest 5. So that said it would still want to tear when pulled or stretched. Then after eight hours of rising I popped it in the brick oven. Had a very active culture, but found the gas pockets in the bread weren't very defined or somewhat large. Wondering if I should have let it rise for another hour. Anyone mess with cracked wheat much here? Thanks