50% Whole Grain Rustic Bread and Pizza Dough

I've made this recipe twice and am a bit frustrated with the lack of rise. As instructed, I've used the directions provided for the pain a l'Ancienne, page 52, but wonder if there's a step missing. I shape the bread as directed after the first hour, and then let rise again for another two hours. Should this be three hours given the deflation that comes even with the most gentle folding? I'd really like bigger holes in the bread. Or should I increase yeast by a smidgen?

I've never made a wheat pizza crust so I thought I'd give it a try. The gluten does not develop as well as the neopolitan dough as I feared so I made the dough balls a bit smaller. It was easier for me to stretch and made good small pizzas. I'll be keeping some of these in the freezer too!

I made this into pizza dough for dinner at my Mom and Dad's. It was enjoyed by all. We baked four of the balls, one veggie, one meat with mushrooms on one half, one with the works and one pepperoni. They were all delicious. Couldn't believe how fast they baked. We cranked up the heat as high as it would go, as suggested in the book. My Mom's oven goes to 550 while mine only goes to 500. I have one dough ball left to test in my own oven and this time on my pizza stone.