Sprouted Buckwheat Groats and Seeds Sourdough

Well this is a redo of last week's bread with a few changes. Unfortunately, I don't feel like this was an improvement. 

The recipe is the same as last week with the following changes:

I sprouted the 75 g of Buckwheat groats rather than toasting and soaking them. 

I reduced the amount of water by 50 g. 

I added 1tsp of toasted sesame oil.

Bulk fermentation was about an hour shorter as the dough rose faster this week.

Proofing in the fridge was longer because I slept through my planned bake time.

Positives: The bread smelled amazing while baking. You could really smell the sesame. 

The crust colored up nicely. I hit a very dark bake on it. I wonder if the sprouted groats or the sesame oil caused that. 

Negatives or changes needed: The dough was still way too wet. Maybe soaking the seeds isn't such a great idea. In the future, either I soak the seeds and reduce hydration to 600 g or I leave it at 700 g and not soak the seeds. Maybe even doing the autolyse with 600 g of water and adding if necessary during the final mix might be a thought. That way, I can control the dough hydration better. 

The loaf feels very heavy and it had even less oven rise than last week. I am thinking of increasing the amount of levain to 275 g as I had such good success with that in Brenda's Oat and Seed Bread. I also didn't soak the seeds in that bread so that might be a factor that affects oven spring. 

These loaves are going to the soup kitchen so no crumb shot. I think that in spite of not turning out exactly  as I wanted, they will still be tasty and healthy.