Is this considered good rise?
First off, happy Easter to all of you!
Yesterday evening I baked my 2nd sourdough bread ever and even though it came at better than the first, I'm still not pleased. When you look at the pics below, you can see that the loaf was still pretty flat after proofing. It did have some oven spring but somehow I feel this is not a good rise. What do you think? Is this considered a good rise when it comes to sourdough baking? The dough was 65% hydration and 100% white wheat flour and bulk-fermented for two hours and then proofed for another hour, all at 21C/70F.
After proofing, just before baking;
After baking for 45 minutes at 245C/475F