How do I get good oven spring?  My loaves come out looking just like they did when I put them in.  Am I not letting them rise enough, or too much?  Did I exhaust my yeast?   The crumb is a little dense, but not bad.

I'm out of spring water for baking sourdough and remember reading that if you leave tap water out for several hours that the chlorine will disapate.... how many hours does it have to sit out?

Sylvia