so i tired using parchment paper for 3 loaves... i dont see a difference between using it and not using it. My loafs came out very flat, no more than an inch high. I STILL have the EXACT same problem as i always have. No oven spring. I dont over proof, i let it rise the full time and i proof in baskets! Here is a pic of a loaf that turned out crappy.

i went by weight rather than volume and i still get the same results. i used all new flour, yeast and salt. it was a very very basic bread recipe and it still doesnt work.

wholewheat

AP flour

salt

yeast

water

vital wheat gluten

Thats it. It rose at least double and then i shapped it into loafs and let proof about 40 to 50 minutes. Still flat as can be. The parchment paper didnt help them keep there shape at all. In fact, the one completly spread out like NAAN. it went in flat and came out flatt. I made sure there was enough wheat glutten as well. i had enough dogh to fill the baskets at least half. I let it proof till the basket was about 3/4ths full and then i transfered very very gently to the peel and right into the oven.

So i have decided its not the proofing baskets, the parchment paper, the flour, the yeast, the water or the gluten that is screwing up me bread. I even used an oven thermometer to see if it was realy at 450. it was.