Issue with oven spring?
I apologize beforehand: I'm new to baking and new to this forum.
I think I'm having an issue with oven spring.
I baked Ken Forkish's 75% Whole Wheat Saturday bread (750g whole wheat flour, 250g white flour, 800g h2o)
I allowed it to bulk ferment and it went well, tripled in size.
I then placed the loaf in a preheated dutch oven and allowed it to bake with the top on. (425F - 50 degrees lower than recommended, but my oven scorches the bottom of bread if too hot)
When I removed the top 30 minutes later, I noticed there was minimal lift.
I allowed it to bake for 20 more minutes with the dutch oven top off, but no considerable rise.
Any suggestions of what went wrong?