Off to a good start! Picture resized automatically! Yeah !

This is Maurizio's original formula with my adaptations which are pretty extensive but I'd never have tried those without his base information.

I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt and subtracted that from overall water.

I milled Marquise and Stardust WW flours from Barton Springs. The rest was Arrowhead Mills Bread Flour.

Base formula:

Simmer briefly then let soak overnight room temp

This was extremely easy to mix as the higher hydration Yudane is still soft and warm when added to everything else. The porridge is also soft. Hold back enough water to allow for VAST variation in hydration level of the porridge! Mix everything and add the water as needed. Leave for 60 min to autolyse. If more water needed add as you do lamination folds on a wet counter. Can switch to very light dusting of flour as an alternative while doing folds.

Porridge breads are always a challenge and you have to love a " tacky" dough.

The pictures show it all. This bread is SO DELICIOUS! I've never made a Yudane and it will be a staple from now on. Amazing texture. No sour at all . It was a 4 hr bulk and a very light shaping with a 1 hr room temp rise and an overnight retard. Baked in covered Graniteware roaster 450 ° lid on 20 min lid off 20 min.