Pain de Campaign chronicles whole grain

There are the dreams of night that are forgotten with the morning coffee; and, there are the dreams that come as one considers the bread one is eating with morning coffee. Thus, one steps forth in the bright morning light, to find the 7 Pillars of Wisdom. (T.E.L. will forgive me because one of the best breakfast breads I ever had was in Hafer Al-Batin.)

I have been seeking a better PdC for a long time. In the last half of 2018, I was looking at some mix of fresh ground grain and white flour. Those results can be understood by the fact that New Years came and went, and I was still looking.

More promising is my current approach of grinding a mix of grains, sifting out the bran, making a dough, and soaking the bran, then recombining the bran into the dough AFTER the gluten is well developed.

This morning's grain mix was rye, spelt, Kamut, red spring wheat, and red winter wheat. The dough was all sourdough, and the starter is added right up front when I first add the water to the flour. The bran was soaked in a bit of l evain.  

All in all, one of my most successful baking experiments in many years. For a commercial product, I might switch the red winter wheat for a white wheat, but here we have an over-flowing herb garden, and most of our menus want a full flavored bread.