Oven Spring Help!
I've been trying to better my oven spring with my last couple of loaves, but I'm always missing the mark.
See below for my loaf this morning. My starter is vigorous, I preheat my oven at 500F and bake 450F in my Dutch oven, and this time I even sprayed my loaf with water to promote steam. I use 450g KA bread flour, 50g Giusto's whole wheat flour, 10g salt, and 83% hydration; bulk ferment for around 3 hours (dough grows about 30%, is aerated, and even floats by the end of bulk), and I finish the dough with a 12-hour cold rise. This time I baked straight from the fridge because I heard that helps with the spring, though I could have done a better job scoring.
I'm happy with the crumb but really wish it rose more. I'm thinking I need to work on my shaping. Thoughts?