Loaf spreading like a pancake
Greetings! Happy to be here. So this is the second time I've made this whole wheat harvest loaf. It contains apricots, cranberries, and walnuts. Yum. It's delish. But both times it seems to spread like you see in the photo, pre-bake, like a big fat pancake during the resting phase (proofing? I'm somewhat new to this) and it lacks the big airy bubbles I like to see in a loaf. What am I doing wrong?? How can I achieve a "taller" result, and more air?