When using flour that I've ground myself, using it in recipes not using whole wheat flour, do you need do make adjustments in the amount of flour, rising time, or oven temp? I also use stoneware bread pans, does the baking time need to be adjusted. The loaves seem done when they come out of the oven, but seem heavy and fall a bit after they come out of the oven.
You may need to make some adjustments with your home ground flour. I prefer whole wheat dough to be on the sticky side because the bran will absorb some of the moisture as it rises. The best way to tell if the loaf is fully baked is to insert a thermometer in the center of the loaf; the internal temperature should reach 200°F - 210°F.
If the loaves seem heavy, you may have added too much flour in the mixing or kneading process. I always like to add about a tablespoon of vital wheat gluten per loaf when using 100% whole wheat flour in a yeast bread recipe.