Originally Posted by CharlieD
Martin, How about you start with posting the recipe first, so we know what you are dealing with.
I've been trying come variations, but as a basic recipe I use P. Reinhart's:
Sprouted weath grinded (not dryed) 100%
Inst. Yeast: 1%
Water: 16,6% (I don't use water, grinded wheat is more than enough I thing)
After grinding and mixing ingredients I treat it like any other bread, kneading, bulk proofing, form, final proof and oven I did a lot of testing, the best I achieved was with very hot in the begining (230°c) over the stone, covered like in the duth oven method in order to trap more steam and improve oven spring.
I proof ussualy for 1 hour and for final 45min. I'm afraid that more time will make the loaf collapse because of a weak gluten structure).
It is also very chewi, would be nice to make it a less chewi (if I´m not asking too much! )
Thank you and sorry for my english