Hi Dan, if your starter was active and had doubled and domed nicely when you added it the recipe, and you felt the dough was nice and airy when you went to shape your loaves, I really don't think a tight shaping would hold back the rise. However, if temperatures are cooling down in your home and the bulk fermentation seemed sluggish, this could result in a less robust rise. Temperature makes a big difference in how the dough will progress, so aim for a dough temperature in the 75-78F range for the bulk rise and see if this yields better results. Of course, many other factors can impact the final rise in the oven, so this may not be what held back the rise in your case, but it's a good place to start. 

I hope this helps! Let us know how it goes. 

Barb

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