Have tried this recipe twice. Followed recipe as best I can. both times no oven spring. My bread is as flat as a ciabatta (may be even flatter). The taste and texture were great, though. My dough was rather wet. Could this be the problem? Should I bake it in a dutch oven/ clay pot? Would that help? Any thoughts? It's probably a shaping thing.....for best advice - call our Baker's Hotline at 855-371-2253 or check the Baker's Companion cookbook on page 281 for "shaping boules". You can shape ovals or rounds and they should spring up fine both in the shaped rise and in the oven. Happy Baking! Irene@KAF

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