Turned out ok. Lots to improve here; the main thing is the oven spring. It’s a bit on the dense side and not as open as I’d like. Crust is good and flavor is great.
I had this problem before and I’m trying to remember how I fixed it. I think I ended up increasing the time the leaven had to ferment and then also doing a longer bench rest. Unsure which change contributed, or maybe both did. Regardless, I think I’ll start by giving the leaven longer to ferment next time and seeing where that gets me.