Hello everyone, been reading for sometime now.. and now have a question.

I have been making 100% WW Sandwich Bread from BBA since I got the book in March, with varying success. I usually have the same problems each time I make it and cannot figure out what my problem is.

I make the recipe as described in BBA (I use kosher salt - but by weight). Soaker and Poolish the night before, mix the next day. I mix in a stand mixer (I have tried anywhere from 7minutes to 15 minutes), let the dough double in size (generally 1.5 to 2 hours), cut, shape and proof.

The problem I have is I get absolutely NO OVEN SPRING. If I let the loaves proof until they are nice and large (tthe size I would like them to be when finished), they just deflate in the oven (at 350 degrees per BBA). If I proof them until they are just above the lip of the loaf pan - as described in BBA.. that is where they stay. I really enjoy the flavour of the bread but it makes for a really lame sandwich when the loaf is only 3.5" in height.

I have tried regular WW and 'best for bread' WW (all that is available around here - it's a higher protein flour from Robin Hood), didn't seem to make much of a difference.

Can anyone shed any light on this for me? I am thinking of just adding more yeast, but that doesn't seem like the right solution.

I make 2 loaves every week, and would like to get it right at some point in time.

Any help is greatly appreciated.