Exactly! So many breads, so little time! I tried sifting bran and then cooking it which had a really nice effect on the bread, I think that may have been a gelatinizing issue. Never heard of the lamination approach. Cool.
I’ve made 4 microlevain loaves so far, the first was 100% turkey red at 90% hydration, the second was 80% turkey red/20% AP at 80% hydration, can’t remember #3, and the fourth, pictured below was 80% Pennoll, a local wheat/20% AP at 85% hydration. I used 1% starter which make a dough that was ready to form in about 20 hours. These are all small loaves - 300g of flour. They all turned out pretty much the same, although the 80% hydration loaf was noticeably easier to handle and shape, the others had to be scraped into the banneton.
I baked all 4 of them in a small square ceramic casserole, placed on a cookie sheet with no sides, and I put a large stainless steel mixing bowl over the casserole for the first 20 minutes. There was reasonable oven spring with a moderately open texture. All 4 of them had a weirdly moist, spongy texture, just shy of gummy, almost cake-like. It occurred to me that all the photos I saw of Ferrants breads were ciabatta shaped and obviously not baked in a vessel, so I’m wondering if the wetness of this dough precludes the use of a container, that it might need the surface area to evaporate some of the high hydration. I might give that one more try.
I want to try a hybrid approach to his recipe. I think there might be some value to allowing the enzymatic action that takes place during a long fermentation before the small amount of levain kicks in, but I’m not convinced that doing some more stretch and folds would adversely affect the bread. So, I may try a 75-80% hydration, 1% levain, loaf with 4 standard stretch and folds to see if I can get some better gluten development.
I haven’t tried this approach with a commercial flour. One of my issues is always that my local grains are from Pennsylvania or Ohio. I’ve read that wheat grown east of the Mississippi has different characteristics than wheat grown in the northwest which has ideal growing conditions.