Shout out to idaveindy

I recently read a reply by idaveindy about proofing dough with home-milled whole wheat flour.

I've been using a FWSY recipe for 40% WW bread and was having trouble with not as much oven spring as I'd previously had, as well as the dough really spreading after it came out of the banneton.

Several months ago, I switched to home-milled WW, rather than commercial WW.

I was relying on a 3X rise as an indication when the first proof was done.

After reading idaveindy's reply, I started to follow his advice and looked at gluten development, rather than a 3X rise as Forkish recommends.

I'm getting good gluten development after about a four-hour proof, even though the rise/expansion is only 2 to 2.5X.

Kudos to idaveindy for getting me back on the right path of not mindlessly using rise as an indication of adequate proof.