On 5/24/2020 at 7:03 AM, Kerry Beal said:Didn’t Nathan and modernist bread have you mix up dough without the bran in it and add it later so that it wouldn’t cut the gluten strands?
They toast and prehydrate the bran and germ to minimize loss of volume. The discussion is on page 4-135. Note they do not dispute that bran results in a loss of volume. What they question is that the loss of volume is due to bran cutting the gluten network.
Understand getting to this information was a major project. Modernist Bread lives under eighteen other heavy books. And then there is the task of finding exactly what you're looking for.
