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Both wholemeal and rye will hinder that oven spring pop. Looks like you have quite a bit in? I find that I can add about 15-20% einkorn or rye and still get decent pop, but any more and it'll struggle.
Also make sure your loaves aren't over-proofed. I realised the other week that I've baked mine over-proofed the whole time. Cut back on it and the oven spring got much better
kboy-
I’m working from a Dan lepard recipe which is 60%white 40% wholemeal/rye
So in the loaf above I went 300g white 150g wholemeal 50g rye, leaven and water were a bit more than I’d normally use in a white loaf.
May dial down the wholemeal and rye next time, as you suggest. This is the first white/wholemeal mix I’ve done as I mistaken thought my missus 8grain was wholemeal, but it’s white..
Don’t think I’m overproofing as they are getting the long slow prove overnight in the fridge. Think one of my mistakes is not baking from cold, and letting it warm up to room temp as the oven heats.
Just brought an oven thermometer so I can know what the temp is inside the oven, which hopefully should improve all of my baking..
cornelius_blackfoot
Interior of my flattish/lacking oven spring loaf, mix of white, wholemeal and rye.
Currently investigating ways of creating more steam in my oven to get that spring.
Still tastes good, and has many holes.