Flat whole wheat miche - ideas anyone?
I tried Daniel Leader's recipe for a whole wheat miche over the weekend, except that I doubled it as I like massive rounds. OK, I also added a little bit of fine rye for taste (~7% bakers percentage). The first rise of my dough was quicker than what he described and it formed a nice round. In the basket it proofed very well and might have increased a bit more than double. When I turned it out, the size was still good. But when I tried to score it, the round collapsed a bit. Usually this is not a problem as the oven spring sorts it out (Genzano country bread for example). However, this round had very little oven spring and did not really open up on the cuts. The crumb was quite dense and the bread felt heavy for its size. The taste was good.
Was it overproofed? I was a bit rushed and turned the oven up high, but the internal temperature was correct. Are whole wheats just so much heavier that it cannot get up at this size? Any ideas would be appreciated. I'll try and get a photo if there is anything left at home ;)