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dan78
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Use more leaven. The reason? More yeast. If you are someone who struggles with less structure, sometimes it can help to simply add more yeast (leaven) to help with the rise of the dough.
The first part of the whole process makes or breaks the process itself! If you neglect to develop gluten on the front end you have to do a LOT more work through out to make up for it and you really can't ever fully make up for it.
Wet knead. If all else fails just wet knead the dough.
"Tuck in your dough" . Helps organize the gluten and build surface structure.
Extend the BF. Almost all issues with sourdough that I see is underdevelopment of the gluten. You don't have to babysit your dough. Proper gluten development makes for a much more lenient process.
A proper pre shape helps structure build at the end.
An effective final for oven spring and decent crumb.
Remember a larger vessel is better than a small one! Small dutch ovens cap the size your loaf can rise and once the crust forms even when you take the lid off it won't keep rising! If you do your job in your ferment, you do not need "walls" to facilitate proper oven spring. It should do that on its own.