I can not get any rasisng while baking loaves. I get raising while proffing, and after shaping, but not the final puff in the oven. 'Why?
Most likely your bread is overproofed.
Do you slash/score the bread before baking? If you do, does it significantly deflate? If so, that's a sure sign it's overproofed.
Does your bread past the poke test? If it doesn't spring back or collapses when poked, it's overproofed.
What is the color of your crust? If grey or pale, probably overproofed.
My crust is the right color, and crusty, but I didn't score it.
It can happen that the proofing is going on too long. Shorten the rising times. The first rise should just double, try to use some kind of measuring bucket or container and avoid wide tapered bowls that can trick the eye. Press the dough flat and mark the height and then mark when it is twice as high. Deflate and shape. Let the bread rise only partially (not double) and bake.
If you could provide more details as to the recipe, temperatures and timing, we could be more accurate with pinpointing the problem.
Welcome to TFL!
Thank-you for the suggestions, I'm really new to baking. I will pay more attention to the time and amount of raising and let you know!