Howard Larson Wrote:
"I have a problem getting oven spring for my whole wheat loaves."
Matt responds with:
I think your problem with your oven spring is your use of Quick Yeast. This
yeast was designed for only one rise I believe. I would mix the dough, let
relax then make it up and put in pans and allow to proof. Basically your
combining your fermentation and your proof times at once in the pan.
I would strongly recommend that you keep the method that you are using and
go to a regular yeast.
I think that your problem will be solved either way.
Regards,
Matt