Bran Soaker

Bran mixed with water, sometimes hot, and left to hydrate before it goes into the dough. Soaking softens the bran and lets it absorb water ahead of time, so it competes less with gluten and the crumb is lighter. It's a common way to add back bran you sifted out of fresh-milled flour.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• When I sift bran out, I soak it while the main dough rests and fold it in during the first set of folds. Count the soak water in your total hydration.