Hankering a good loaf pan bread, but not a white floured one, I went here, a  long fermentation formula. Given an overnight soak to both grain and flour with a bit of ferment, the next day I mixed in the final bit of water and flour and carried on with shaping and baking.

Though I have it written down as a ratio like formula, I’ve yet to set it into a spreadsheet or metric; that is coming. This soaking really keeps bread from staling and this loaf actually lasted a full week, delicious and I used white corn to dust the outside for a bit of crunch.