Having trouble with shaping and oven spring
I am relatively new to bread baking. I have had some problems, lately, with my second rise. I have made several loaves, including Peter Reinhart's German Many Seed Loaf (from his Whole Grain Breads: New Techniques, Extraordinary Flavor) which have not risen in their second rise (I believe the shaping step). The breads do not rise much, even after 2 hours (I keep an eye on the time and rise carefully). I also am not getting any oven spring when baking. The crumb, as you might expect, is extremely dense after baking (I use a thermometer to tell when done).
I do not believe it is the yeast, since my bialies and bagels are fine (I made a batch of bialies the same day as the German Many Seed loaf). I am obviously doing something wrong, but I am not experienced enough to know what I am (or am not) doing! I am hoping some more experienced bakers might offer me some ideas as to why I am havingh this problem. Thank you in advance for your help. :)
Regards to all,