Can't get second rise to finish where I want without overproofing
I have been having trouble with this for a few weeks now. I don't exactly understand what variable to change.
So far I've made a single 100% whole grain loaf that had a domed top. All my others thus far have come out flat. For the one loaf I used the poke test and stuck it in the oven far sooner than I usually do, size wise, it was tiny. I prefer to make it dome 1 inch above the rim of my pan before I put it in the oven. The problem is that by that time it's always overproofed. Today I used 1 1/2 tsp yeast (6g) at a very sticky ~82% hydration, and the same thing happened even though the rise time was longer than normal due to the decreased yeast.
What is going on here? Is there a correlation between readiness and size? Which would mean no matter how I adjusted the yeast, the stages of proof size will always remain the same? This is the part I cannot understand.
How do I get a larger final rise without overproofing? It seems like no matter what I adjust, once I get the size I want after the final rise the dough is always over proofed and comes out flat.
I made this recipe often with King Arthur bread flour, a few times I forgot a timer and the dough ballooned nearly 3+ inches above the rim after putting it in the oven. Are my expectations of 100% WW off? I just can't fathom that I would need more flour to get the 1 inch dome I previously mentioned. I'm hoping I'm just overlooking something simple.
Lower hydration perhaps next? I did a 1 hour autolyse and the dough was still very wet after kneading for 10 minutes in my Ankarsrum.
Edit: I completely forgot to pinch off a small piece of the dough into a straight/clear container as a gauge to its readiness... But it still wouldn't necessarily solve my conundrum...