What do you think about 100% whole wheat loaves? I've historically tended to let mine go a bit further than the ideal white loaf rise, on purpose, because they don't achieve as much oven spring and letting them rise a bit longer gives me more of a domed loaf. My top crust does often end up a bit dimpled with a few bubbles under the surface, but I've typically attributed that to poor (read lazy) shaping technique, and the flavor is good. Should I pull back on that rising time, do you think?

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