I saw Shiao-Ping's blog on TheFreshLoaf about 12 hour Autolyse. I remember doing 8 hour autolyse with Whole Wheat but never with All Purpose Flour. I was intrigued how it would turn out. Here is the experiment that I did this time. I wanted 15% of my flour to be Whole Grain the rest to be AP Flour and the overall hydration of the loaf to be about 67%. I decided to make my preferment to be 100% Whole Wheat at 50% hydration and that would be my source for 15% Whole Grain in the loaf. When I was doing my final build of the preferment I mixed the AP Flour and water together and let it sit for 10 hours. Then I added it with the salt to the AP Flour and water. The preferment didn't mix into the dough very well, I could still see lumps of it in the dough. When I sliced the bread I see the brown spots where the Whole Wheat preferment was lumped together. It is still winter here and I let the dough go for a long fermentation. I looked at it and decided I had time to get a haircut and go wine tasting, in the end I think it over proofed a little bit. The bread really tastes great and has great big irregular holes in the crumb. This loaf tastes so good I don't think it would be a problem to eat the whole thing by myself today. Thanks Shiao-Ping what a wonderful idea.
I think the flash wipes out the holes in the crumb but it is just wonderful.