Local Breads - Dreikornbrot
I have baked the Dreikornbrot twice and figured out pretty quickly that the water measurements were just plain wrong. I think the total water used should be only 300g or about 1 1/3 cup. With 1/3 cup of water going to the seed soaker and 1 cup of water for the flour.
My real question is if this recipe is really intended to make 2 9 x 5 loaves. During both tries the final bread in the 2 loaf pans is only about 1/2 of the way up the sides of the pan. It really tastes great, a nice dense crumb, but the slices are only about 1.5 inches tall.
Has anyone tried making just 1 loaf with this recipe?
My sourdough Rye starter seems healthy and fine. I am wondering if the proofing time may need to be increased. Any tips would be appreciated.