Hmm, so they sprout the wheat, then dry it, then crush it, then make the dough?
Way too complex for me, then.
The no-knead version I make I saw here and elsewhere, you’ve probably seen it. Original recipe is just flour, salt, water and yeast.
3 c. flour
1 t. (I think?) salt
1/4 t. yeast
1 5/8 c. water. Some say 1 1/2.
Since I don’t like to use a lot of white flour, and I tried it with all ww which was a bit too dense even more my household, I make it like this:
9 c. ww flour
2 c. white flour
1 c. barley flour (but I’m so inexact, sometimes the whole amount of flour is more)
3 or so t. salt (I think it needs more really)
1 t. yeast
6 1/2 c water
That’s the basic recipe I use. BUT I often add powdered milk whisked into the dry ing, potato flour, or powdered whey. If I cook potatoes, I save the water and use that instead of potato flour. Sometimes I might add 1 or 2 t. sugar. I’ve tried adding some melted butter a time or do but mostly don’t bother.
My mother taught me how to make bread when I was around 11 so I’ve made bread most of my life. I wish I knew about the no-knead kind years ago!
Also right now I have a very bad oven so I constantly have to shift loaves and racks around, might be better in a better oven. I’ve also lived for years without an oven so I can also make naan (in a frying pan), chappatis, flour tortillas, masa tortillas and a couple of other flat breads. I actually like them all a lot, but they are more time consuming than oven baked bread.
How do you change the method to make it denser or fluffier without changing ingredients?
I can, and have used exactly the same recipe for 1 oz hot rolls (light and fluffy) and bagels (heavy and chewy).
For the oven problem, I would suggest a chunk of marble, about 1" thick, just smaller than the floor of the oven, lifted about 2" off the floor of the oven. You can get marble scraps sometimes at job sites. It's not hard to cut into the right shape if you have a hammer and a chisel.
I can commiserate on oven problems. My gas oven died a few days ago, and I'm back to wood-fired or no bread. The oven is so old I can't get the part I need to repair it.
Salt should be about 1.5 to 2% of the total weight of the flour(s).
/johnny