Just tried this recipe --same one I found in the King Arthur catalog, which makes just one loaf. I love the flavor and the moist texture of the bread, but it turned out fairly flat, no real oven spring, which has never been an issue for me with other more traditional sourdough techniques. Definitely want to try it again, but looking for tips as to what might be the issue. I used a bit more discard starter, maybe 30 grams rather than 20 grams the recipe called for and used King Arthur bread flour. I gave it 12 hours for the first rise, and it rose about 75% at that point. So formed my batard and let it sit out for about 30 minutes, then put it in the fridge. I did let it stay in the fridge a bit longer than 12 hours, maybe 14 hours. Baked in a cast iron Pit Boss pan (which was new to me as I usually use a Dutch oven). I'd appreciate any ideas on what I might do differently to get better oven spring.

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