February 25, 2019 - 6:40pm
Help with a sprouted wheat loaf
I have made this loaf before but this time I am trying to get a little more of an open crumb and a loftier loaf. I used the attached recipe to the T. Bread was delicious and actually pretty nice but what can I add or do to get closer to my goal? Maybe not kneed but rather do S&F's?
Thanks
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you could add the water and flours let that sit for 30 - 60 min
then add the starter.
Also do stretch and folds not just one
hope Other folks will chime in .
I've been working with sprouted grains weekly for the past couple years, and admit I've had a lot of trouble. Here are a few of the things I've tried and had success with:
On day 2 of the above recipe, add all other ingredients except salt, reserving 50g of water. Let sit for 30 - 60 minutes. This autolyse period will help with gluten formation, and is particularly helpful with delicate sprouted flours.
After the autolyse, add in the 50g water and salt.
Instead of fermenting for two hours and folding once, I would increase fermentation time to three or four hours, and fold it every 30 minutes for the first two hours. This should help with gluten formation.
If you notice that the gluten is forming well, but the rise is slow, don't do the final rise in the fridge. Instead, let the bench rest period happen at room temperature, for two hours.
Good luck!