fun with a mistake

Not sure what happened last night but as I was weighing ingredients for some dough I was planning to make, I had a mental lapse and lost track of what I was doing.  So instead of throwing out the stuff in the mixing bowl, I decided to try a very wet dough, fermented at room temp with a very small amount of levain.  Luckily, I remembered the flour weight so I could get the salt right and the diastatic malt (.75%).  Also, the inoculation was no more than 15%.  This fermented for about 18 hours in my unheated shop.  The dough was very wet and "shaping" the dough was a bloby affair.  The bread is tasty and is reminiscent of corn flakes.   Must be the malt that making it taste that way.