Thank you for the advice. After thinking about my recipe and process a bit, I added a few more stretch-and-fold sequences and let the first proof go longer, and I found the structure of the dough much improved. I floured my bannetons generously and put the loaves in a plastic bag to proof. I still need to work on my shaping, but I got the best oven spring yet with these adjustments. I’m excited to replicate these results and further improve on them. Thanks again!

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