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Old 06-13-2013, 04:35 PM   #1
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How to make sprouted bread lighter?

Hello, I'm experimenting with sprouted grain bread. With no flour at all.

I get pretty nice results, but allways kind of gummy and compact bread, even using yeast it rises not enough to make it lighter.

Does anybody know a way to make this bread lighter using yeast but not gluten or flour?

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Old 06-13-2013, 07:58 PM   #2
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Welcome to DC! Sorry, I'm of no help, but we have some great gluten free bakers who hang here.
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Old 06-14-2013, 10:18 AM   #3
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Martin, How about you start with posting the recipe first, so we know what you are dealing with.
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Old 06-14-2013, 11:03 AM   #4
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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%
Salt 1,3%
Inst. Yeast: 1%
Sugar: 4%
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 (230c) 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 Im not asking too much! )

Thank you and sorry for my english
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Old 06-14-2013, 11:19 AM   #5
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After a bit of research, I am wondering about a couple of things.
Did you let it cool completely before slicing?

The King Arthur Flour website recipe had this advice:
*You'll need to use 1 to 2 tablespoons less water in summer and 1 to 2 tablespoons more water in winter.
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Old 06-14-2013, 08:26 PM   #6
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After a bit of research, I am wondering about a couple of things.
Did you let it cool completely before slicing?

The King Arthur Flour website recipe had this advice:
*You'll need to use 1 to 2 tablespoons less water in summer and 1 to 2 tablespoons more water in winter.
Thank you Hoot. That chewi texture is due to enzime activity as far as I know, not because of being cut when hot. I let it cool.

Regarding water, I dont even use any water, the grain mash is so wet I don't think I need it.
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