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?