Well, here is the "a little better than approximation" for the spent grain bread. I didn't do a baker's percentage - but now that we all have access to formula calculators, that shouldn't be a problem!
The second batch was a winner with a little sweeter back flavor than the first. Probably because I let it go overnight.
Preferment:
12 oz. Whole Wheat Flour
11 oz. Spent Grain (wet)
2 TBlspn. Sugar Beet Syrup (or molasses)
16 oz. Water
1 tsp. Dry Yeast
Mix to a batter consistency and ferment at room temp for 5 hours. Then add:
2 oz. Spent Grain Flour and mix well.
Ferment in fridge overnight. Take out of fridge and let come to room temperature.
Dough:
Wisk:
32 oz. Unbleached White Flour
1 tsp. Dry Yeast
Once mixed, add 1 Tablespoon salt and wisk again.
(This keeps salt out of direct contact with the yeast.)
Add dry mixture and up to 16 oz. water to preferment and mix to wet, sticky dough. Let sit for 20 minutes before kneading. Knead for ten minutes and let rise to double.
Turn dough out of bowl, do an `envelope turn` on a well floured board and return to bowl for 1 hour.
Turn dough out of bowl onto well floured board, divide into portions and shape. (I shaped and put into loaf pans.)
Let rise for 1 hour and bake at 400 degrees for thirty minutes. Decrease oven temperature to 375 and bake to internal temperature of 200 degrees - another 30-40 minutes.
