How do I make a stiff whole wheat dough
When I try to make bialys, I get too much oven spring - they poof up like round dinner rolls. In the latest batch, 66% whole wheat no less, the center depression with the onions and poppy seeds sprang up higher than the outer rim.
I suspect that my dough was too soft, ie too much hydration.
Does anyone have a formula for a very stiff whole wheat dough (doesn't have to be 100% WW, but that would be fine), and/or instructions for shaping/proofing/baking that minimize the oven spring?