No oven spring?
I am new to making bread. I tried the whole wheat basic recipe from Healthy Bread in 5 Minutes a Day. I thought I had done something wrong the first time I tried it, so I mixed up another batch last night. I got new yeast, proofed it, even added a tablespoon of sugar to give the yeast more energy. The dough rose beautifully over 2-3 hours, and was refrigerated over night. This morning, I pulled out a one pound hunk, and let it sit for 90 minutes. I used my romertopf baker to bake it. After soaking the baker, I put my dough in it (lined with parchment paper), and baked for 30 minutes at 450 degrees. It is nicely browned, but it just doesn't rise when it bakes. It did rise a little more on the counter this morning, but I don't think there is any oven spring. I did add vital wheat gluten to the ingredients to help. I did start with a cold oven, and started timing when the oven reached the correct temp. I also had an oven thermometer in the to measure the temp. I am confused as to what to do. I am going to try another loaf using a plain pyrex loaf pan, preheated first, to see if it makes a difference. Suggestions anyone? I would just like sandwich sized loafs.