Better Oven Spring Wiith a Double Loaf?
With white flour, I don't have any problem with oven spring, even for a man my age. But for a long time I have had difficulty with whole wheat breads over about 60% whole wheat. My single loaves use 450g total flour (formulas here Bread Formulas),
I had a nice result recently with a 60% WW at 80% hydration double loaf 60% WW w/ Rye Photo. So I tried an 80% WW @ 90% hydration, double, 900g total flour, and the oven spring wasn't bad, despite some less than perfect shaping. And, BTW 135g of leeks, scallions, and Kalamata olives.
Is there some bulk effect/mass effect that creates better oven spring with a bigger loaf than a smaller one, everything else equal?