I know this is a worn-out topic, but I am baffled as to why I cannot get my dough to spring in the oven.
I am following some of the best recpes exactly. My starter is very vigorous, I have a 3-4 hour bulk fermentationm plenty of folds, letting it proof over night in teh fridge, have tried going directly to teh oven or leaving it at room temp for 1-2 hours -- nothing works. I use a dutch oven and even lightly spray the loaf and inside of the dutch oven with water to keep up humidity.
After first 20 minutes or so, no spring at all.