Lost my oven spring
Are there any particular methods or techniques or advice of any sort for getting great oven spring out of my bread? At one point I had beautiful oven spring, around 2-3 inches, but not any more. My dough rises beautifully on the counter, then only rises about 1/2 inch or so in the oven. The bread is nice with a fairly open crumb and fluffy inside. What I'm saying is, the bread is very nice without the oven spring, but it bugs me that I lost it and don't know how to get it back. My start is whole wheat, as are all my loaves. Any suggestions?