The bread came out beautifully today. Actually, I have been having excellent success the last few weeks getting my dough to rise fast and high, both in the first rising and especially after it's been shaped into loaves. The secret? Using hot-to-the-touch tap water rather than tepid. I've always been afraid of killing my yeast with too-hot of water, but apparently it can take a little heat. Even though these loaves are almost all whole wheat (12 cups whole wheat + 2 cups white flour) they are coming out light and fluffy.