When does the dough rise during baking?
This is not a matter that I face, but I'll try and describe it for you.
I always thought that dough rises during baking in the first few minutes (15 to 20 minutes?). The experience that was described to me was that the dough begins to rise in the oven in the latter half of baking. This apparently happens irrespective of whether the dough is baked in a covered container or not and in either case a temperature resistant glass container is used for the baking of the dough.
The dough is a mixture of plain and wholemeal flour.
Have you had a similar experience of delayed oven rise?