I have been experimenting with soaking the fresh ground flour in kefir/buttermilk overnight before making it into a loaf of bread. This is supposed to make the bread easier for your body to digest. What I am finding however is that it makes the entire loaf of bread easier to make, and gives me a lot more consistent results in the end. I have decided though that I will hold back about 100 grams of the flour in order to make it easier to add the yeast and salt the next morning. My loaves seem to rise better and their texture and crumb seem better too. It's all just an experiment right now, but it seems to be working quite well.
Here is the formula I used for this loaf and the rolls. I used an egg wash on them, and the crust color difference is simply baking at different temperatures. The rolls were baked directly on a pizza stone, at a lower temperature. I simply mixed the soaker ingredients together the night before, then added the 20 grams water, 9 grams salt, and 10 grams yeast in the morning. I held the salt back for the first two minutes of kneading till the yeast and water were mixed in well. Next time I will also hold back 100 grams of flour from the initial soak, just for easier mixing of yeast and water, but I will probably allow it to autolyse for 30 minutes before adding the salt to the mix just to make sure that it doesn't end up to dry.