I have used this to make partial whole wheat bread when I haven’t been able to soak the ww flour overnight. In this case I thickened all of the ww portion (1/3 of all the flour) thinking to soften the bran. I add water at 160 deg. F which is enough to bloom the starch without denaturing the gluten which waits for baking. Not knowing about the above method, I was amazed at how well it worked, wonderful texture, but without the extra flavor of the overnight preferment. Can’t wait to do other related experiments.

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