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.
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.