Multigrain Fermenter Day One
The idea of this loaf came to me in a dream, or perhaps not. But still. Why not make puffy-like-a-cloud bread that's multigrain and that requires as little work as possible? Voilà!
Measure 25g amaranth flour:
Followed by 50g brown rice flour:
Then 25g fine semolina flour:
Measure 300g bread flour:
And 100g sprouted whole wheat flour:
Measure 0.5g of active dry yeast:
Add 400g water at room temperature:
Then 10g of sea salt:
Followed by 10g acidophilus sauce:
Mix all that together:
Only until you get a dough:
Cover the container, and let it rise somewhere warm for four hours:
Do one set of folds. First left:
Then fold right:
Then fold far:
Then fold near:
Cover the container and put it in the fridge overnight.