This is the third try at making a loaf with 100% sprouted fresh ground flour. It was all home sprouted hard red wheat. It obviously did not have hardly any oven spring. During the stretch and fold stage of dough development it seemed like the gluten did not hold after the stretches. The final fermentation was in a banneton and when it was turned out into the Dutch oven it collapsed never to spring back. The crumb is very moist and gummed up the knife when slicing even though the bread was thoroughly cooled. The flavor is still very good. At this point I think my problem may be in the sprouting and drying procedure used. I am ordering some sprouted berries from Breadtopia to eliminate that possibility. Of course the other possibility is that my basic bread procedure is not comparable with sprouted flour.