dimpled bread top and slow second rise
New to the forum. Been baking 100% bread for over 7 years from flour I grind with a whisper mill. Use Hard white (Golden 86) and Hard red kernels. Finally came up with a recipe for 100% whole wheat bread that my children will eat since the crust and crumb is of a soft texture. Last time I baked I weighed my flour and recorded amounts. Recently my loaves come out from the convection oven smooth but then dimple upon cooling. Read that this occurs from over proofing. Can anyone confirm this diagnosis? How do I know when the first rise (proofing) and second rise is complete? Secondly, my second rise seems to take long to double and wonder if I should not work it so much to form the loaf. One time I barely touched the dough before putting it in the bread pans and seemed to have a greater rise but the loaf had a big hole in it! Read that the dough needs to be worked before forming loaves, but again I have found this to slow the second rise process and ends up with low rise loaves. Any suggestions? I use a yeast starter using water at 115 degrees. Additional liquids go in at 125 degrees with additional flour . Proof in closed door oven with it set on "proof".