Some extra Lupin and Linseed with a splash of residence milled pre fermented crimson wheat Lupin content material was 20% made up with soaked splits and a few Lupin Flour Linseed was 10%, Crimson Wheat was from refrigerated s/d extra. This dough was greater than the final one and it wasn’t until i weighed up the soaked lupin splits that i realised i used to be quick on for the Lupin part so i made a decision id add Lupin Flour and in addition add extra water for that too. I used to be very happy labored like clockwork 2 hour bulk fermentation utilizing Contemporary compressed yeast @ 2% loaves weighed off at 515g every and baked in spherical pans
