Need higher oven spring in whole wheat loaves
Over the last 2 months I've now been making several recipes for whole wheat sandwich loaves. Great taste in all recipes, but in general, all my loaves are NOT rising enough and end up somewhat compact (versus "fluffier" and "taller" loaves when compared to similar breads found at a premium supermarket or bakeries with artisan sandwich loaves. Specifically for 100% whole grain or multi-grain struan recipes, I've already tried various proofing durations (all the way from 1 to 4 hrs after taken out from fridge). Although typically after roughly 2 hrs of proofing is when the center of the dough raises about 1 inch above the mold, then when I bake it either stays at same height in the center but lateral parts stayed below the mold line, or in few cases it actually collapses a bit and total height is just at the mold line. What suggestion would anyone have that I can try out? Should I try adding a bit of vital gluten to see if I get a better spring? Or maybe test with higher hydration levels? Thanks in advance. Ramon.