Oven spring, where are you?
I think I may be having a problem with my oven. I turn these beautifully shaped boules out of their bannetons, slash them (and manage most times not to deflate them) and in the oven, they brown, but there's not a lot of spring. I have the problem also with my other breads, but it's more noticeable in the boules. My oven does have an air circulation problem--even though I use baking stones, if I try to make a standard sandwich loaf of bread, it will rise up very high on one side of the bread, and normally on the other. I never had that problem before I had this oven. So I don't know if it's the oven, or (which I kinda hope, because if it's not that, then it's) my technique. I called the repair man, thinking that an element had gone out, and he replaced the thermostat, but the problem remains. And ideas? Please!?!