How to make my sourdough bread rise (more)
I have started baking with my own rye sourdough about a year ago, on and off. In my current line of experiments I have reached loaf #16 and this one has, to me, the flavour and the crunchiness of crust I had been looking for. My most recent step was to use a dutch oven instead of a pizza stone. This yields, to me, the perfect bread. But...
Either way, the loaf turns out a bit flat. My general approach to all things cooking is to try to find out as many things that don't work as possible by myself. Fail hard, fail as often as I can so that afterwards I truly understand what works and why. But with the flatness of the loaf I am not getting anywhere with this approach. The loaf does rise in the oven and my impression is that is the proper amount.
I tried searching but did not find a proper troubleshooting guide for this issue.
The crumb is great, I would not necessarily want any large holes that just swallow butter. What caught my attention several times was the limpness of the loaf after overnight fermentation. I thought there should be quite some tension in the surface but this is more or less just a lump of dough.
So, is there a list of things that cause lack of rise during overnight fermentation?
My method in summary is: mix dough for autolysis around 5pm, knead around 8pm, ferment, bake around 10am. If I am not mistaken this is a reasonable schedule.
Could you point me to a place to look for clues or help?
Thank you. And also please let me know if this post is inappropriate in this forum.
(edit: changed 10pm to am)