The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

smooth loaves and gluten substitutes

AMH4's picture

smooth loaves and gluten substitutes

I just found this site and I'm so happy to be a part of it!  I really enjoy baking bread of all sorts and will enjoy hearing about others' ideas!

I've been making sprouted grain bread for the past year. I sprout the wheat grains, grind them, then add gluten flour, salt, yeast and a combination of seeds.  Usually, the loaves turn out beautifully.  

But sometimes, when I shape them into loaves, they rise with cracks on top. Other times, there is a huge hollow spot on the top of the loaf.  How can I avoid this from happening? I'm thinking it has something to do with the shaping process.  Any ideas?

Another topic:  When I make this bread, I use 1 1/4 c. of gluten flour per 2-loaf batch.  I'd like to cut down on that or use something else completely.  Any suggestions?


BetsyMePoocho's picture


There are a lot of very knowledgeable folks that are always ready to give advise and comments,,,, but they will need a little more information than you posted above....

What percent hydration in your recipe?

What type yeast?

Kneading.. how and how long?

Baking time and temp?

I'm sure that with some more info someone will give you some advice.......

Don't give up....!


Mini Oven's picture
Mini Oven

can poke those air cavities.  Try using a wet toothpick and poke the length of the toothpick about every inch in all directions on top.  You can even poke a pattern!  

Cracks usually appear in low gluten breads like rye.  Part of the beauty.  It can also mean that the loaf is rising faster than the dough can stretch, cut back on the yeast or slow down the fermentation.  

What do you mean by gluten flour?  or how much gluten is in this particular flour?