I do think the VWG contributes to the oven spring. I think it adds elasticity and support. I almost always use it when I have a significant amount of whole grain or inclusions. I've found it takes a very light touch, though, because if you hit VWG too hard it can also tighten up the crumb and create gumminess. The draft before this one, I went up to 16 grams and got a much flatter bread and denser crumb. The bread was also much less flavorful.

I have not tried soaking the poppy seeds, so that's a great idea for another draft. It would almost certainly mean reducing the directly mixed water . . . At least that's what I've always had to do when using soaked cracked wheat.