Sprouted Wheat Flour Turning Out Soggy Bread
I've had a problem branching out to using Sprouted Wheat Flour to make a Sprouted Wheat Bread with two failed attempts so far. No matter how long I bake the bread the loaves' insides are gooey dough.
I used recipes respectively one after the other:
With the first one I turned out the loaf after cooking for 35 mins and it looked okay then I noticed it started deflating like a cake so I poked with a needle and found it pulled out dough. So, I put it back for another 20 mins and still no improvement.
So, I tried the second recipe, and after a bit of research some suggestions were to ensure there was enough flour to soak up the water content and use a thermometer to test if the loaf's internal temperature was between 87C and 98C which apparently is a sure way to tell whether the bread if cooked through. Well, that bread baked for 1 1/2 hours, the thermometer was correct, I took it out, let it sit for 10 mins and thought something wasn't right, cut it in half and it was 2 1/3's soggy dough.
I did use a Raco non-stick bread tin and I have found that my non-stick baking trays do tend to not conduct heat as quickly so often biscuits will take an extra 10 mins to bake for example. I wondered if that was the issue. The recipes could also be crap of course.
I thought about just plaiting the dough into a plaited loaf and putting on a flat baking tray so the bread would heat on all sides and hopefully bake the inner dough.
Any other ideas or insights or tips welcome.