Oven spring in Fresh milled Whole Grain sourdough...
I didn't know where to post this one.
I've been baking with freshly milled wheat berries and a well established and active looking whole wheat sourdough started. I mostly have been baking lean loaves, just milled wheat (100%), water, salt at around 80% hydration. I do a 45 minute autolyse, 3 hours with 3 stretch and folds, a bench rest of about 20 minutes, then a final shaping. I've done anything from a 4 to 6 hour rise in a basket or pan to an overnight in the fridge rise.
The grains I'm using are a mixture of various winter hard red wheat and about 1/3 of a white wheat added.
The dough seems to rise well at room temp. When I put the dough into a basket or pan, it is maybe a little less than 1/2 full. Over the rise period, it puffs up to about 3/4 of the container. looking great.
Then I put the loaves in the oven, either in an Emile ceramic cloche or a Pullman bread pan, and...
get very little oven spring.
Any suggestions? I've tried extracting some of the bran out and even adding up to 25% unbleached bread flour.