This is my first post at this incredibly helpful site.

Here are my latest loaves - pretty happy w/crumb and taste, but would like more oven spring.  I am using a 40% hyd starter, and Sir Lancelot 14.2% flour.

Ingredients - 675g water, 420g starter, 964g flour, 75g raw wheat germ, and 20g salt.

Rough mix, autolyse, 3 S&F's, fridge overnight, out of fridge 3hrs, bake 450deg. covered for 20mins., uncovered for 15mins.

Any suggestions on better volume?

Thanks.

Steve