Hi Larry, as with all things baking, there are several factors that contribute to good oven spring, but I would argue that the most significant contributors are: good dough development, appropriate rise/proofing, good shaping, scoring and steam. I know that's not much of an answer, since basically every step of the bread production process contributes to good oven spring. For beginning bakers I would say the most likely cause of poor oven spring is loose shaping and over-proofing. 

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