Hi Toby, it sounds to me like your loaves might have been a bit over-proofed before they went in the oven, which could explain the sluggish oven spring. I still think you'll get the best results if you keep the lid on the pot for the first 25 minutes or so, when putting the pot/loaf in a preheated oven. I suspect if you shorten the proofing time a little (either in the refrigerator or on the counter) you'll see a better rise in the oven. 

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