I have read that it is a good idea to soak the flour overnight, preferably 24 hours in water and apple cider vinegar (1400ml water+ 6tbsn (84ml). It substantially reduces the phytates. I have done this on two occassions and my bread is fairly solid with air holes from the yeast. In fact the inside looks an MRI of the brain instead of a grainy loaf.
The next day, after soaking, the flour was springy and did not stick to the sides of the pan. It was moist and felt and looked like the finished dough but I yet to add the yeast, sugar, salt, some more water and kneed it.
Flour: Spelt 2k
Water with apple cider vinegar added: 1400ml and next day a further 200ml added when adding yeast, etc
Vit C 1g
Salt 1 tspn
Fast acting dried yeast 14g
Kneeded: 30 minutes
Rising (once only) 1 hour at room temp.
Cooking 40 minutes in silicon moulds.
Baking Temperature: 180C in fan assisted oven ie 200 without fan.
I have cooked loaves without the over night soaking using the same temperature and the results have been good. Heavy but good.
What should I do next time to get the loaf to rise throughout the dough?