I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I never get any oven spring, but the size that the bread rises to and maintains after cooking, is fine, so that has never really worried me.
I am now trying to make bread with a recipe which only uses 1/4 cup of starter (to 6 1/2 cups of flour) as opposed to 2 cups of starter (to 3 cups flour) to try for a more pronounced flavour. Whilst I can get the bread to rise to double (takes approximately 16 hours), oven spring alludes me. This particular recipe does not say to spray with water, or steam.
So my real question is - can someone please share a San Franciso Sourdough recipe with me with the necessary steps to achieving oven spring as well as a great tasting loaf? I know I'm a pain, but I still want to cook in a tin. Please take pity on me.
PS I use a bread mixer and followed previous advice of shortening up the kneading time. Thanks, Latest Fad.