I won't bother putting effort into it again (W/Pictures)

This is a bread i baked yesterday, and will have to eat for 2 weeks.. darn bread..

Yesterday, i saw some cooked wheat berries in the refrigerator, sitting there unabated, especially by my 2 year old son who loves cream of wheat, but just had too much of. I smelled the berries, and they where at the brink of rot. I decided to put them to use. I baked them. I added and equal weight of All purpose flour, and knead like hell. i had no receipt, no receipt for cooked berries for that matter, just relied on the feel of the dough.

After extensive kneading resting, yeasting, stretching and folding for 2 hours, the dough gained volume, and i was excited. I knew that though the blended cooked wheat berries had no gluten or viable starch to feed the fermentation, but thought that all that AP flour won't go for nothing.. I WAS WRONG.

Anyway, the final dough held it self good for being around 70% hydration. I scraped it onto a floured workspace and did the final stretch and fold, and then preshaped into a bould, and finally shaped and inverted into a bread form.

1/2 hour later, the commercial yeasts inflated the dough some and the dough was inverted into a parchment scored and went to a 410F oven under a Stainless steel bowl, and on a stone.

I fantasized some open texture, and good bloom, due to the hydration, extensive kitchen work, and the SS bowl cover. I was let down. The bread had lost height/ and volume, and was disc shaped. Though the crumb was well cooked, and texture edible and well defined, that was way far from what i had expected.

Verdict: The cooked berrries though blended and well hydrated, have never helped the bread rise properly, they kind of weighed down the rest of the dough, i think. I have repeatedly baked within a similar timeline, and had consistant results, so the defect isn't in the process, its rather the ingredients.

suggestions are welcome