I am relatively new to bread baking. I have had some problems, lately, with my second rise. I have made several loaves, including Peter Reinhart's German Many Seed Loaf (from his Whole Grain Breads: New Techniques, Extraordinary Flavor) which have not risen in their second rise (I believe the shaping step). The breads do not rise much, even after 2 hours (I keep an eye on the time and rise carefully). I also am not getting any oven spring when baking. The crumb, as you might expect, is extremely dense after baking (I use a thermometer to tell when done).