When I make the recipe "Oat Bran Broom Bread" from Peter Reinhart's Whole Grain Baking book, the bread always has a" spongy" crumb. It tastes fine, rises well, passes the window pane test, but when I slice it, it looks different than my other 100% whole wheat breads. Is is because it is not enriched with dairy or is it the delayed fermentation method?
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