Question about ovenspring
I just finished baking a whole wheat version of country blond from FWSY. I’m just starting to bake with pure levain (ie: not adding a pinch of commercial dry yeast) and am wondering if I’m getting enough oven spring? With the commercial yeast I would have a taller rise (using a dutch oven). This week the loaves look good – one is smaller as I didn’t weight final dough before shaping to get two even sized loaves. My starter is alive, well and active so I’ not too concerned, but i’m not sure if I should have had more of a rise. One thing that likely affected the rise is that the two loaves did slightly stick to my baskets as I think they might have been slightly over fermented/proofed. Thoughts on how to know? Thanks in advance!