How To Bake Pandesal and Other Breads

Anyone baking breads for so long has to know which works for a particular recipe and not. I have been a long time user of Purefood's Flour for about 10 or so years and had to change only because i am here in New York.. I have only managed to use King Arthur Flour so far and it is okay... I am still looking for that extra push and volume but this could also be caused by other factors and not just the flour only.. so i am not ending the sentence... This weekend i made a regular lean dough using just 20 % whole wheat flour (king arthur) and Gold Medal's Better For Bread flour.. I am disappointed. Again, i am not closing the door yet, not until i have made at least 5 testings, but  i switched flours before and this never happened to me. The bread did produce a satisfactory height, there was no "oven spring" even if i used an almost 14 hour sponge, (strange) and the texture of the finished product in the crust is similar to one made from all purpose flour... Can someone