The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain Struan (w/wheat berries) - NO STRUCTURE

RJMang's picture
RJMang

Multigrain Struan (w/wheat berries) - NO STRUCTURE

The final bread tastes great, but doesn't seem to rise much, and when sliced, has the tendency to fall apart.  It's quite delicate, and has poor structure.  I used 4oz of cooked wheat berries.  I've been successfully making many different loaves from the Whole Grains Bread book for years, but this problem is new, and is reoccurring. 

Any ideas?

 

 

Mini Oven's picture
Mini Oven

at what temperature?

RJMang's picture
RJMang

The problem starts immediately after it cools from the oven, so it's not a storage problem. As for storage, our indoor temp is in the low 70's. 

embth's picture
embth

4 oz of wheat berries…dry weight or after cooking?   What percentage of your total dough was the cooked grain?  The first thing that came to my mind was your dough contained too much of the cooked grain and therefore was dense and crumbly.  

RJMang's picture
RJMang

I followed Multigrain Struan recipe precisely.  There where 4 oz wheat berries after being cooked, and 2 oz of rolled oats.  6 oz total as shown in the recipe pg 102 of Whole Grain Breads. 

RJMang's picture
RJMang

I followed Multigrain Struan recipe precisely.  There where 4 oz wheat berries after being cooked, and 2 oz of rolled oats.  6 oz total as shown in the recipe pg 102 of Whole Grain Breads. 

RJMang's picture
RJMang

I originally posted this last year, but the problem persists.  I'm following Peters recipe PRECISELY, but the finished loaf has no structure and falls apart when cutting. 

Mini Oven's picture
Mini Oven

I find a very thin sharp straight edged knife for multigrains works best.  Better yet, an electric bread slicer.  

Often falling apart and getting crumbly means it fermented too much, or perhaps baked too long--drying out the crumb.

What's holding the loaf together in the recipe? (Got a link? I don't have the book.) Does anything vary with the type of oats used? 

How is the gluten developed in the dough?