I'm happy to say that thanks to the good advice I've received here and from other friends, I've had pretty good luck with my bread baking. But when I tried to make Peter Reinhart's version of struan bread from his Artisan Baking Every Day book the results were disappointing.
I followed his recipe ( 638 gm unbleached bread flour, 43 gm coarse cornmeal, 57 gm brown sugar, 19 gm salt, 19 gm instant yeast, 30 gm honey, 340 gm lukewarm water & 115 mg buttermilk) except that I replaced the 29 gm of rolled oats and 57 gm of cooked brown rice with 90 gm of cooked rolled wheat flakes. To cook the wheat flakes, it turned out that 90 gm of them filled the rice cooker measuring cup so I just put the flakes into the rice cooker and put in water to the one cup line for white rice. 45 minutes later the flakes were cooked and when cooled were hydrated but fairly loose in texture.
I combined everything and followed PR's mixing, resting, mixing instructions followed by four sets of folds with resting inbetween and overnight refridgeration. The next day the dough was separated in two, shaped and put into two 4 1/2 x 8 inch pans. The dough surface with lightly spray with oil and was allowed to rise to 1" above the edge of the pan. Then into a preheated 350 F oven, turned after twenty minutes and temperature checked after another 25 minutes. The internal temperature was 190 F in the center so I called it quits.
The baked bread was removed from the pans after 20 minutes and placed back on the cooling screen for another six hours. At this point I cut off a 1/2" thick slice and toasted it until the edges were very dark. The flavor was good, the look of the crumb much like everyone else's pictures and the surface was firm; but the interior of the slice was gummy and essentially inedible. The next day I tried again with the same gummy texture result.
This bread has received uniformly rave reviews here at TFL so I really want to make it work. Any constructive advice will be gratefully received.
Dave Hurd, Hilo, Hawaii