Deflating on the scored side
I’ve been working on my sourdough baking lately and I’m finding that I can never get that nice oven spring. Although many of my loaves have had a nice crumb and texture, they don’t seem to expand from the score but rather almost deflate. I’ve attached some pics of my loaf today. I’m thinking it may be slightly over proofed? Or it’s a shaping thing but I did feel like I built plenty of surface tension.. any thoughts?
78% hydration, it came close to doubling before an hour in the basket proofing and then overnight in the fridge. Baked on a pizza stone, sprayed with water with a metal bowl over top.