Oven spring on flavoured vs plain sourdough

Hoping to see if there's a quick fix for this.

I get quite good spring on my plain sourdough but with my sundried tomato and chilli, it is only a reasonable rise.

The flavours are added before they go into the retarded overnight prove in the fridge

Appreciate that the dough is impeded by the pieces of tomato during the prove but is there a way to improve the spring in flavoured sourdoughs?

I use a Shipton Mill Organic white mix of English & Canadian flour and about 65% hydration.