Hey Reddit,

First time poster! FWSY has been my foundational book but I’ve been hitting a plateau with the as-is recipes in the book and need advice. Yesterday, I used the Saturday White Bread as my base recipe/technique and tweaked the flour blend a bit; only my second time doing a custom flour blend. Flavor was good but I didn’t get nearly enough oven spring; both loaves were on the flatter side, and the one pictured is the flatter of the two.

I bake with both a 5.5 qt and 7.25 qt Le Creuset - any advice on increasing oven spring without buying new, smaller Dutch ovens?

800g AP flour 100g WW flour 100g Dark Rye flour 740g Water 21g salt 4g yeast

Autolyse 25 mins 2 folds in the first 90 mins Bulk ferment for 5 hours Bake at 475 covered for 30 mins Bake uncovered for 25 mins