The Opposite of Oven Spring
I am in need of the wisdom of the group. I have greatly enjoyed reading the daily posts since I subscribed to TFL and now find myself with I question of my own. Yesterday I tried making the 100% whole wheat that I had seen written about here. I began the night before with the poolish and yesterday morning, mixed the dough as instructed and went through the rises. All went as expected and I put my loaves of bread ing the oven with a pan of ice cubes for steam. So far so good! The loaves had risen as expected and were at least a half inch above the level of the pans. At 15 minutes of baking I looked in the oven and the loaves had shrunk considerably. Definitely no oven spring! When the baking finished, I removed the loaves and cooled them. Everything smelled wonderful but, later in the day, when I cut into one of the loaves, the taste was objectionable.
I am a novice bread baker, so any suggestions as to what might have gone wrong here would be most appreciated.