Final rise not good enough
Am using a wholewheat starter and feed it the day before my first build, then let it sit for 3 hours. Then back in the fridge.
Next day it’s 11 ounce starter plus 4 pounds of whole wheat and almost 2 quarts of water. Basically this is the Hamelman approach with a different flour mix. This concoction will double in volume within 10 hours. Then I mix 4.9 liters of water plus 8.5 kilos of unbleached, unbromated flour, 12% protein. I add salt, 190 grams plus less than an ounce of yeast for back up.
The mix rests for 24 hours at 41 fahrenheit, resulting in a good rise, though not doubling in volume. Then stretch and fold, portion and final shape one hour later. Usually two hours later my Bake is at 500 F for 10 minutes, including 10 sec steam, done in a convection oven, plus 420 for another 35 minutes for 650 gram loaves.
I never get a good rise out of this and i wonder why. Anybody could help me with this, please nicely ? i tried different approaches for a year now and none works.