No matter the recipe, I get no or little oven spring with whole grain bread
I bake 2 times a week, so it takes a LONG time to perfect a recipe! But I seem to come upon the same stumbling block over and over again, so it must be something I'm doing.
I bake by "feel" and with using freshly ground berries, this is especially true as I'm told to use more water. Don't ask me what hydration it is, because I don't know. The recipe says to add water until it feels right and gives some guidelines for that, so that is what I did...
Anyway, I have some rye flour to use up, but the wheat flour I used freshly milled hard white. Like every time I bake with whole grains, the first rise always seems a bit fast, the second rise about right, but after the shaping, the last rise it always takes longer it says it should and I usually go by clock versus actually how much it has risen because I'm afraid I'll overproof it, and that is exactly what I think I did? Why does it never rise much on the last rise and why do I not get oven spring?
For this particular bread, I let the last rise be in the refrigerator overnight. It started to grow initially and then stayed the same overnight and it never grew, even with it being out of the fridge for hours this morning as it came to room temp. There was no oven spring either.
After spending all that time, it's so disappointing when it just doesn't SPRING open like I see so many loaves of bread do on this forum.
I know I'm leaving a lot of options of where things can go wrong, but this is a pattern! So it must be I'm doing something wrong.
It tastes very good, but it's very dense. The recipe is from Laurel's Kitchen Bread book. It is the peansant's hearty rye. It is all rye and Whole wheat.