Reducing Oven Spring / Underproofed?
I've recently switched to a commercial ABS deck oven w/ steam injection, and have been experiencing an unexpected result in the sourdough bread I've been baking. The breads seem to be expanding too tall in the center along the score. I generally bake 900g batards with a single slash. I never had this issue using a standard combo cooker/dutch oven process. I'm wondering if the consistent heat from the commercial oven is actually less forgiving then my dutch oven trials, and the breads are actually under proofed (too much available yeast upon baking). Has anyone else ever experienced this? For more context:
Top Heat: 480f
Bottom Heat: 460f
Steam: 6 seconds
15 minutes steam - 20 minutes without steam
I am looking for a more consistent shape. I'm wondering if there are also some shaping / stiching woes at play here as well. I often stitch up my breads in the bannetons before overnight cold proofing. Wonder if I'm wrapping them too tightly. I generally mix at 80% hydration, with 3 S&F.