Lean(ish) sourdough loaf pan recipe/suggestion?
We adore the taste of sourdough and lean bread here. I've been trying to bake a couple of different sourdough recipes in little loaf pans for sandwiches for my little ones. My only really successful ones have a pinch of yeast added to help things along.
I'm new to bread baking and very new to sourdough. My starter is about a month and three weeks old. The bread has been delicious but doesn't have very much oven spring. I don't know if my dough is too wet from adding a little olive oil, if my starter is too young, if my oven temperature is not set high enough to get good oven spring, if shaping is the issue--shaping wetter dough into a sandwich loaf is not easy for me....
I'm wondering if I'd have better success with following a recipe intended for sandwich bread/loaf pans. Does anyone have such a recipe? I favor recipes that are largely unbleached bread flour with a little whole wheat/spelt, etc thrown in.