Hi Sabina, when a loaf doesn't get good oven spring it's usually a sign that it's been allowed to rise too long before baking. Sometimes this is too much bulk rise time, but typically its the shaped rise that had gone on too long. Another contributing factor can be how the loaf is shaped. A loosely shaped loaf will tend to rise more easily and quickly before baking, but also over-proofs quicker and may not have enough energy and structural tension to maintain a good rise in the oven. To determine if a loaf is ready to bake I give it a gentle poke with a floured finger and look to see that the indentation fills in slowly and leaves only a small imprint. If it bounces right back, the loaf needs more time to rise. If the dough shows no movement after being poked, you may have waited a little too long. With this recipe I find the overnight rise in the refrigerator makes determining the correct time to bake much easier. The loaf is generally sturdy enough to transfer and score easily, and rarely needs extra time at room temperature to rise before baking. I hope this helps! Barb

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