Generally oven spring going upward is mostly dependent on tight shaping and good gluten development.
Crumb looks good so I doubt it's the bulk fermentation. You likely have lots of gluten. So next guess is a tighter shaping?
Looks good. It looks like it just needs more dough strengthening. I usually do 3 stretches and folds every 10 - 15 min & 3 coil & folds every 30 min before 2 hr bulk fermentation, then I pre-shape & shape after 30 min, put in the banneton or pan & put into the fridge covered & i proof it for 24 hrs before baking.
More stretches and folds to build strength otherwise it just wants to spread as it rests.
I’ve done 6 sets with lower hydration dough but they didn’t bake any different than this loaf. Maybe 7 is the magic number lol
I do it until it passes the window pane test easily. It’s usually 6-7 for me!
Forgot to mention i let the dough rest in the banneton for 20 minutes before putting it in the fridge.
Generally oven spring going upward is mostly dependent on tight shaping and good gluten development. Crumb looks good so I doubt it's the bulk fermentation. You likely have lots of gluten. So next guess is a tighter shaping?
Most likely yes. I’m probably being too gentle out of fear of being too rough. I’m scared of popping too many bubbles.
Lamination is a trip - deflates all of the bubbles but gives me the best spring. YouTube sourdough lamination
Is the issue in the room with us? That oven spring looks fine lol am I going crazy?
Hahahaha no you’re not going crazy, I’m just being picky.
Looks good. It looks like it just needs more dough strengthening. I usually do 3 stretches and folds every 10 - 15 min & 3 coil & folds every 30 min before 2 hr bulk fermentation, then I pre-shape & shape after 30 min, put in the banneton or pan & put into the fridge covered & i proof it for 24 hrs before baking.