I have made Eric’s Artisan Rye several times and love the bread but do not get the rise (I think) I should.
I use Breadtopia’s round 8" banneton which the description says a 1.5 to 2# loaf. It appears that the oven spring is consumed in spreading out to fill the 10 " Romertoph. I keep thinking that these 2 items are a miss match as I BELIEVE the 10" Romertoph should have between 4 to 5 cups of flour.
I am using whole wheat instead of the part bread flour in the recipe but I do sift out the big bits. The crumb has plenty of holes (not huge) and the texture is perfect. It comes out of the baker about 2" in height maybe slightly more.
In the last loaf I added a teaspoon of instant yeast but it did not make a difference in the rise.
I have thought about making the loaf slightly larger to get the rise in the baker but then will it be too large for the banneton?
I am new to this so I am in a learning curve.