Do enriched loaves have less spring?
I've only recently rediscovered baking and am playing it safe with a yeasted (fresh yeast) direct dough enriched loaf. I get a nice crust and good textured crumb but it doesn't appear to have a big spring in the oven.
The formula is:
19oz white bread flour
20 grams of Fresh Yeast
0.38oz of salt
2o of butter
12oz of buttermilk (this is the only fluid used)
Would I get a better result by reducing the enrichment for example less buttermilk and use water instead or am I doing something else wrong?
I know my slashing needs work. I'm too hesitant. But I'm working on it