Bread

I had a series of tasty but not well sprung loaves. I was proving at room temp, using warm water etc as I thought it was under proven dough. I was struggling to get skin tension when shaping, so often loaves sagged open along score lines rather than rose up.

Recently I changed tack, and made a few changes.

Monitored my starter more closely and only started to make dough when it was super airy with a mousse like structure
Added water incrementally into dough, and only adding more once the dough had fully absorbed the water that had been already added, rather than making a flour soup
Proving at a lower temperature

I think what had been happening was the overly water logged dough was giving an apparent window pane very quickly -possibly exacerbated by using freshly milled flour. But what I had was over proved but lacking extended gluten structures.

Even using the revised regime I am going from mixing ingredients to shaping in 2-3 hours and then doing a long retarded final prove. I am now getting much better rise and spring with loaves ripping open even further than the score lines.

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