I have been baking bread for many months now. With all my success and failure I have seen
many people post about not getting enough oven spring out of their bread.
This was my case also. So, I went down to my local bakery and asked for some advice from the bread bakers.
They suggested that I cut my prooving time from 60 - 90 minutes to 20 or 30 minutes in 30 degree
weather. They also stated that my dough is being exhausted the way I am doing it and I'm not leaving
enough power in the dough for it to rise in the oven.
I went home that day and began. Sure enough I made a very nice loaf, it was almost too good to be true.
So if you are experiencing this problem, try what I did and reduce your prooving time.
You might be surprised!