I could use a little help. I have Beth Hensperger's The Bread Bible. So far I have loved the recipes, but the past 2 I have made have required far less flour than the recipe called for. They were both recipes that started w/ a sponge. One fermented overnight, the other in about one hour. The former had whole wheat flour in the sponge and wheat bran and white flour in the dough. The latter was all white (bread) flour. In both I used less than 1/2 of the flour called for in the dough which resulted in fairly small loaves. The whole wheat is in the oven now. The white was excellent; it rose nicely, tasted great and had a nice crumb.
I wonder if my whole wheat flour is sucking up a lot of the moisture and causing the problem, so I plan to try a different one, but the first bread I made didn't have any whole wheat. Does anyone have any advice or thoughts on this? Am I doing something wrong? I would definitely like a bit more bread for my effort if I can correct the error.