Freshly milled whole wheat - reduce yeast, sugar, or rise time?
I'm still trying to perfect my sandwich loaf. Today I milled some hard white/red berries for a loaf. I autolysed for 20 minutes just to verify the amount of water I'd need. Added everything and needed into a nice ball. I did sift a quite bit of the bran out but plenty remained because it's a pretty coarse sieve. This was utilizing an online recipe that I slightly adjusted.
There are three variables here at play. When I stuck the loaf into the oven it looked fine but it ended up coming out flat, so over proofed. I should've verified with a poke test... From now on I will.
In order to prevent this in the future, which of the three variables should I change while retaining as much quality of the bread as I can? I understand reducing one thing will always change the flavor profile some how, but I want a solid structure and a proper oven spring. I also don't want to waste any ingredients experimenting so I figured I'd ask here first.
Based on the fact it looked about the same 20 minutes after second rise, and 45 minutes after second rise, I'd presume the fermentation happened very quickly. I don't think reducing rise time to 20 minutes is a good option.
What do you think?