I cannot get my whole wheat dough to proof properly. The dough feels good after mixing, and the bulk fermentation is fine. I then divide it and shape it for the final proof. The dough will then proof until a certain point and stop. If i bake the dough at that stopping point it does not come out right. There is no oven spring. I am dividing the dough into 8oz pieces for hoagie rolls. This dough is made with a whole wheat poolsih and a soaker. Any help would be great. Thank you.