My homebrewer father and I decided to combine our passions by conducting two overnight soaks, one being a sacharization mash of a blend of brewing barley grains, the other being a sour mash, which we then used in the bread. Following is the recipe we used resulting in a a dough that feels completely acceptable and reasonably hydrated, as if it were 55 to 65% hydrated. The formula shows just under 40%. Any thoughts other than that we misrecorded? Could it be the gelatinization of the grains in the sach mash?