Reinhart Struan and Multigrain Bread Extraordinaire
Hi everyone! I have both PR's BBA and Artisan Breads everyday and he provides both with a version of his famous bread Struan. In BBA, he has a different variation which he calls Multigrain Bread Extraordinaire while in ABE, it's called Struan. I noticed though that even with the difference in name, both have the exact same ingredients except that the recipe in BBA has higher proportions as it makes 2 loaves as opposed to ABE's 1 loaf. The one major difference however is the inclusion of a soaker in BBA's recipe which was explained as an important step in order to develop enzymes, etc. The struan recipe in ABE doesn't utilize a soaker which I found odd especially that the amount of grains even seems to be more than BBA's recipe. Has anyone tried the Struan recipe in ABE? Is the soaker an absolute essential step in getting a flavorful Struan? Also, to those who've tried both breads, is there a significant difference in taste/texture between the 2? I'm thinking that maybe I should just go on and make soaker for ABE's Struan recipe even if it isn't indicated.