Soaked flour bread

I have been making the most amazing bread! I started with the recipe Sara posted for soaked flour bread and made a few changes and now my bread is even better than before I started soaking it. It is super moist and soft with very little crumb. For you purists out there this recipe is not 100% whole wheat but it is close enough for me because it turns out so much better. Here is my recipe: First I grind 6 cups of hard white wheat (Dad's) in my wheat grinder. I have not measured how many cups of flour that makes but it is probably about 10. I put the freshly ground flour in my mixer with 2/3 cup gluten and 2/3 cup sugar then I add 6 tablespoons Braggs apple cider vinegar to 6 cups warm water and add that to the flour mixture in the mixer. I think it is important to add warm water rather than cold because it activates the fermentation much better. I mix that together very well then leave it to soak for 24 hours. I have not soaked it for less than 24 hours so I dont know how big a difference less soaking would make. I assume the longer soak time is more desirable to achieve better break down of the anti nutrients and predigestion of the sugars and gluten. 24 hours later I melt a cube of butter in the microwave and add three tablespoons of instant yeast to it. Then I add the yeast and butter to the flour mixture and mix it in well. The heat from the melted butter helps to activate the yeast so that i get a better raise than just adding the yeast to cold dough. I let that rest for a while. Sometimes up to an hour or sometimes just 15 to 20 minutes. I seem to get a better final raise when I let it raise for an hour that first time. After that rest I add two tablespoons salt and start the mixer then I start adding white unbleached flour a cup at a time until it is the right consistency. last time I made bread it was about 3 cups of white flour I added. The consistency will be different than the unsoaked recipe, heavier and stickier at first but I still just add the white flour until it cleans the sides of the bowl really well. I have found that with the soaked flour you want to go for more flour than you think rather than less. Once the sides of the bowl are really clean I let it knead for 10 minutes. Sometimes after 7-8 minutes I will check it and the dough will be sticking to the sides again so I will add a little more flour. The dough is much heavier than my original recipe. It is very elastic and easy to handle. It reminds me of silly putty. While it is kneading I preheat my oven to about 180 degrees. When its done mixing I make it out into 5 loaves then turn my oven off and put the loaves in the oven to raise for 25 minutes. After 25 Minutes I turn the oven on to 350 and set the timer for 30 minutes and thats it. Sometimes I will get a better raise in the 25 minutes than others but it will catch up during the baking time. For those with a sensitive palate this bread is not as sweet as the regular recipe because during soaking the enzymes consume most of the sugar and starch. You cannot taste the vinegar and most will not notice the less sweet taste. I feel it is a worthwhile trade off to use part whole wheat and part white flour for a couple of reasons. First I believe you get a better more effective soak with the higher liquid to Whole Wheat flour ratio and by using white flour to bring it to the right consistency you are not adding in more anti nutrients because white flour doesnt have them. Secondly the white flour gives the bread more lift and a lighter texture and you dont need the dough enhancer and other stuff which I think the bread is healthier without. Some day I will try making sprouted wheat flour and using that instead of the white flour but for now that is more work than I feel like doing. Adding the 2/3 cup of gluten is very important. You will not get as near a good result without it but you dont need the dough enhancer or the lecithin.