No Good Oven Spring on Reinhardt Whole Grain Hearth
I've been trying out Rinhardt's whole wheat recipe for a hearth bread. The whole process seems to work
according to plan but at the end in the oven I'm not getting much of an oven spring. The bread in fact barely
rises. It's flavor is ok but just doesn't have the height that I'm seeing in the photos on this site for people
who have tried his bread or the photos in his book. I wonder why. I'm not having any trouble getting a rise
during fermentation. It's just the oven spring that isn't working out. Any ideas? I have tried to use both
Reinhardt's hearth oven cooking method, and I have also used a cloche, without producing different results.