Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called
This is his Wheat Bread with Multigrain Soaker.
The dough uses a pate fermente which is made with 35% of the formula's flour.
The soaker is comprised of millet, cracked wheat, coarse, corn meal and rolled oats. The total fermentation time is 2 hours with the dough getting turned after the first hour.
The shaped loaves proof for 60-90 minutes.
Nice oven spring and great crust development.
My goal here was a sandwich bread and this works beautifully!
The flavor developed from the preferment, 50% whole wheat and the soaker is great. The soaker gives the crumb a great texture too.