Hi,
I’m wondering if you can use oatmeal flour in a bread that uses a pre-ferment. And if you can add it to the dough, what is the maximum percent of oatmeal flour can you add to the final dough.
If you use up to maximum 30% of the total flour you should get away without it affecting the final dough too much. Hold a little water back at first which can always be added later should the dough need it. Always a good idea but I reckon you will see little difference.
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Thank you! I’m looking forward to trying it.