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Check Your Starter: Make sure it's active and bubbly. Feed it regularly and use it when it's most active.
Adjust Hydration: If your dough feels too wet, reduce the water slightly for a firmer consistency.
Stretch and Folds: Properly develop gluten by stretching and folding your dough.
Proper Shaping: Tighten the dough surface on a lightly floured surface for better structure.
Watch Proofing Time: Don't let it over-rise; monitor the dough, not just the clock.
Baking Temperature: Preheat to 450°F/230°C for a well-risen loaf. Use a baking stone or Dutch oven for even heat.
Create Steam: Add moisture for the first 10-15 mins to help the loaf rise.