Day 11: The flask are filled, the beakers bubbling, the retorts rumbling, and the Grand Experiment is under way. Can I successfully adapt my "birdseed bread" recipe to make a high-hydration Dutch oven loaf? If there are 12-24 grams of gluten in every 100 grams of bread flour and I want to substitute 50 grams of millet flour for the same amount of bread flour, I will need to add 6-8 grams of gluten, i.e., in my 500-gram loaf, I will want to use 450 grams of bread flour, 50 grams of millet flour and 6-8 grams of gluten (close enough for gov'mint work). That's where I'll begin. If the bread rises properly, I will try increasing the millet flour next time. Dough goes down for 18 hours. If it's nice and bubbly in the morning, I should have an update for you by 9 AM.
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