Hi Bread Bakers, I have been 'sper-i-menting with Vollkornbrot forms from Hamelmans book. Some have turned out well, others not so well. The final proof seems to be key here. Paying attn to the final proof time is very important, if it rises a little too high...kerplunk! Also, the baking time in the book seems to be rather short, I have increased it to around 4 hours in total.
Happy Baking, David Aplin
Vollkornbrot Final Dough: Finished mix @ 20 degrees C
2 kg. and 1 kg. pieces: Water on table, dough is tres sticky
Vollkronbrot in tins: Beginning of 1 1/2 hr. final proof
Vollkornbrot Proof: End of proof with cracks very visible, time to slam the heat
Vollkornbrot baked: After a lengthy bake; almost 4 hours.
Vollkronbrot Baked 2: Another view, quite pleased with myself, (FOR NOW)