The Flaxseed SuperSoaker!

I call this bread the Super-Soaker because I soaked every type of flour I had for a long time (a day and a half, with about a day in the fridge). the taste was superb, as was the crumb.

By the way, how's my new granite ;)?

I added about a tsp. of sugar to the soaker. at first, it tasted like cream of wheat. after the day and a half that it was soaking for, there was some apparent hooch on top, and it had a very good, distinguished taste. I also did a cold proof.

the second picture isn't much of a looker, but oh well.

comments and suggestions would be welcome,

TeaIV