Not Rising in the Oven
I tried making the wheat rustic loaf from the book cooked and did two other breads. Recipe and technique aside (because this happened in three recipes) my bread just will not rise in the oven. Starter, bubbling like champagne and Rave in Miami Beach, first ferment is bubbly like a witch's cauldron, expansion supreme; in the proofing basket it rose over the rim and looked like a basketball or a high school globe.
Flipped it over into the cast iron and it did deflate, but recovered a bit. But as you can see no splitting, no dome, no nothing- it is all fine except in the oven. What retards rising in the oven? Baked it at 450 (yeah that's a bit, but followed the recipe to the letter. Am I baking at too high a temperature, so crust before rise?
Ideas welcome