Oven Spring Improved
I picked up a good tip from this video https://youtu.be/BUtn4HKAiBs. He found that lowering the baking temp would slow the crust development and allow more oven spring.
I had been using baking temps from the recipe sources, like Hamelman;'s Bread, et al. But I had also been using convection in order to keep the temp more even throughout the oven.
I lowered the preheat and baking temps by 25℉ (baking at 450℉ instead of 475) and got a better grigne 80% WW multigrain @ 90% hydration
Multigrain is rye, with a scallion and olive garnish.
I'd ;still like to get a more open crumb, but I am reasonably pleased with the results of the scoting.
Formula in Bread Formulas under the 80% WW multigrain.