I believe that's what it is called. I have made this bread a couple of times now but the second time I had issues. In case you don't know the bread it is from ABAA and it has AP, bread, ww and, rye flours it also has wheat germ and barley malt and of course a firm levain type starter. This is not a particularly wet loaf but somewhat. The prolem I am having I think is a surface tension issue when I bake my brea seems to just kind of bllop out instead of getting too much oven spring. I feel like if I can just get a little more surface tension it might not happen. I tried overshaping a loaf yesterday just to try and get more tensin but to no avail. So what am I doing wrong is this a lost cause or is there something I am doing wrong earlier that makes shaping difficult.