Multigrain sourdough issues
I am using a sourdough recipe from a book called "Crust" that seems to be a good basic recipe that I have modified. 200g white flour, 600 g whole wheat, it calls for 680 g water, 20 g salt. I like a European style multigrain bread and I add a cup of rye berries (boiled to soften, then cooled) and about a cup of a combination of toasted sunflower seeds and pumpkin seeds. Use a 12-16 hour rise, depending on the temp of the rise environment.
This makes a VERY wet dough that is difficult to work, but the worst thing is is spreads out and I get pancake-like loaves. If I try making the dough drier and back off the water, the crumb is not as nice and full of holes. I know this amount of seeds is working against a light loaf (which I don't mind!), but I would like to have a loaf that is taller.
Any suggestions? Spring form? Go back to less water?
Also, I have read that adding malt to the mixture help the last rise. Any suggestions there? (Have used this in making a "fuldkorn" rye sourdough loaf but not tried it with this recipe).