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I preheat for about 40 minutes at 230c, I bake on a baking steel which is a 0.25" thick slab of steel and set the steam oven to the bread mode so should be moist. Only difference between the two loaves was that the first was baked at 220c and the second was at 180c and the second rose much better so I guest in reality with my set up 220c is too hot and is firming up the crust way too fast?
Philipflop
Nef
Are you baking in a cast iron pot, or just on a tray? Do you get any moisture into the oven via any method?
Usually you need heat transfer and moisture in the oven for a good spring. The moisture stops the crust hardening and allows it to keep expanding and gives a better spring. When you bake in a pot with a lid, this seals the moisture in.