I have tried several different recipes...  Some with sourdough some with yeast. Some with almost all white flour and others with addition of wheat flour.   I love the holes and lightness I get with the high hydration doughs. I just wish I had better oven spring!  I wait until my oven is 500 F, I bake on a stone, I mist and use the roasing pan lid way of steaming. The center of my breads never reach much higher than 2-1/2 inches. I have been tempted to throw one of these babies in a loaf pan for the first 20 minutes or so then taking it out and finish the baking freeform.  I've just been "afraid" to do that ..  Lol...  I envy all you people with your gorgeous breads that seem so much higher than mine yet still full of holes! Can someone please advise? Thanks!