No oven spring when using whole wheat flour
Hello, I am a long time lurker and first time poster on this forum.
I have been making whole wheat sandwich style loaves and simply cannot get any oven spring. Even when using 50/50 whole wheat/bread flour I cannot get any oven spring.
I think I am developing proper gluten formation; I knead the dough thoroughly until passing the windowpane and do stretch and folds before allowing fermentation to proceed. I then allow an ample fermentation and proofing before baking in a bread pan. The bread turns out very tasty but not quite with the texture I would like.
Does anyone have any insight on achieving a good oven spring while using a high percentage of whole wheat flour?