Waldkorn bread - take two

Last weekend I baked the waldkorn bread again. I varied the ingredients and did not use a preferment. It still tasted good, maybe because all the other good ingredients I added.



Ingredients
250 g wheat flour
100 g whole weat flour
150 g waldkorn meal
2 tbsp lineseeds
2 tbsp sunflower seeds
2 tbsp rolled oats
1¾ tsp salt
1 tsp instant yeast
1 tbsp gluten powder
¼ tsp sugar
350 g lukewarm water

Method
Mix all the dry ingredients in a large bowl. Make a well in the middle and pour in the water. Mix untill well combined.
Let rest for 10 minutes. Then knead for 3 minutes. (One of my experiments has shown me that it makes no difference how long you knead the dough. Three minutes is fine. I will blog about it some day.)
Put the dough back in the bowl (clean and oil it first). Cover and let ferment for 1½ hours in a warm place.
Knock it down and pat flat. Then roll it up tightly.
Put it in the breadpan and let rise for 1 hour.
Then preheat the oven to 220°C. For my oven this takes 15-20 minutes.
Slice the bread with a sharp knife, approx. 1 cm deep.
Put the pan in the oven, while spraying wet with a plant spray three times in the first 6 minutes of baking.
I turned the bread, and sprayed the other side also.
(This sounds like a logical thing to do, but last time I forgot. This resulted in a quite asymmetrical bread. See http://claudiaskitchencreations.blogspot.com/2009/01/waldkorn-bread.html

This time it was still a little asymmetrical. I don't know what caused it, maybe the tension in the dough, or the slicing wasnt't exactly in the middle.

Is this better than last time? You be the judge.



One other thing. The ovenspring was so enormous that the bread seemed to break in the middle. What can be done to avoid that? Kneading longer? Last rise a little longer? Who knows.