Want lighter more airy crumb - Problem with second Proof
This is my first Post and I'm hoping I can find some help here.
I have been making no-knead breads using bread flower have also used bread flower with 25% whole wheat & 10% Rye. I have used quick acting, instant, & sourdough on different loaves. I have used the 1/4 to 1/2 tsp yeast with cool water & 8-24hr, 72deg 1st proofing as well as the 1 1/4 to 2 tsp yeast with warm water & 1 to 3 hr, 85deg 1st proofing. Everything through this step seems OK, My dough has lots of bubbles and has more than doubled in volume
I degas, fold, & stretch the dough and place in a parchment lined container of appropriate size and shape for my 5qt dutch oven or my superstone bread baker. I give it a second proofing hoping it will double in size again; but it never does! All I ever get with the 2nd proofing is a 10 to 60% increase in volume. I have varied time and temperature to no avail. The better ones are good and edible but not as light and airy as I would like.
Have wondered about mixing some beer or vinegar with the water. Also wonder about adding baking powder.
Would really appreciate any help! Thank You for any Response!