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louiscohen Retarded Proofing Schedule I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation.   I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring. How do you handle this?  Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule?  I used .0.22%  instant dry yeast in a 100% whole wheat loaf at 85% hydration.  Bulk fermentation was overnight + half a day, and it looked pretty, good,about 1 1/2 the volume.  .   Thanks

With white flour, I don't have any problem with oven spring, even for a man my age. But for a long time I have had difficulty with whole wheat breads over about 60% whole wheat. My single loaves use 450g total flour (formulas here Bread Formulas), I had a nice result recently with a 60% WW at 80% hydration double loaf 60% WW w/ Rye Photo. So I tried an 80% WW @ 90% hydration,