My 80th experiment: Sprouted wheat bread

I am trying sprouted grain bread again, as a sandwich loaf.

Recipe: Sprouted wheat bread (1 medium loaf)

Ingredients:
- 1 cup sprouted wheat berries with water (filled to about 1 cup)
- 2 cups KAF all-purpose flour
- 3 tp active dry yeast
- 1+1/4 tp salt
- 1/2 to 3/4 cup 1% milk
- 2 TB honey
- 1 TB olive oil
- 1/4 cup KAF whole wheat flour

Procedure:
1. Blend sprouted wheat berries with water until the mixture forms an elastic mass.
2. Add yeast to the blended wheat berries. Mix well.
3. Sieve all purpose flour with salt. Then add the blended wheat berries to the flour. Mix well. Add milk while stirring, until a dough is formed. Then add honey and olive oil. Knead thoroughly. Adjust the hydration of the dough by adding up to 1/4 cup whole wheat flour.
4. Allow dough to rest until volume has doubled.
5. Shape dough into a log and allow to proof in a greased 4"x8" pan.
6. When dough has risen, bake at 350F. About 40 minutes.

Results:
9:30am, wheat berries sprouted after 2 days of soaking:

9:33am, 1 cup of berries with water:

9:38am, blending started at middle speed:

9:41am, blending ended at maximum speed:

9:56pm, the blended mass:

10:03am, flour sieved with salt:

10:06am, yeast added to blended wheat berries:

10:09am, mixing blended wheat berries with flour:

10:11am, stickiness of the wheat berry blend:

10:35am, dough after in total half a cup of milk added:

10:40am, honey and oil added:

10:47am, dough to rest:

11:10am, a quarter cup whole wheat flour added to adjust hydration after rest:

11:20am, final dough:

11:40am, final dough to rest on warm stove top:

11:40am, final dough's height before rest:

12:36pm, final dough rested 1 hour:

12:36pm, final dough's height after rest:

12:37pm, final dough's texture:

12:38pm, dough punched down:

12:40pm, final dough being shaped:

12:42pm, dough allowed to proof on warm stove top:

12:43pm, dough's height when proofing started:

1:16pm, dough's height after proofed 30 minutes:

1:17pm, dough's top brushed with water:

1:18pm, baking started at 350F:

1:34pm, loaf baked 15 minutes:

1:35pm, loaf brushed with water:

1:47pm, loaf baked uncovered for 30 minutes; observe the deep color of crust:

1:48pm, loaf's height after 30 minutes:

1:48pm, loaf resumed baking at 350F covered:

2:00pm, loaf baked 40 minutes, internal temperature shooting up above 190F:

2:01pm, thermometer coming out really clean:

2:01pm, loaf's top:

2:01pm, loaf's edge:

2:01pm, loaf's height:

2:03pm, loaf's side:

2:03pm, loaf's bottom:

2:04pm, loaf's heel:

2:05pm, loaf's corner:

2:05pm, loaf's top:

7:00pm, loaf's cooled top:

7:05pm, loaf yielding 16 slices:

7:05pm, a center slice:

7:05pm, a heel slice:

7:06pm, crumb and crust:

7:06pm, crust details:

7:07pm, crumb with softness and crumby texture:

Observations:
1. When I blend the wheat berries with a little water, the mass turns into a dough with gluten developing!
2. Because I am unsure of the strength of gluten, I use mostly all-purpose flour for this loaf. The oven spring turns out satisfactory.
3. The crumb is soft and crumby. Nice.