Lack of adequate surface tension is, I suspect, why my loaves are not hitting the heights, literally.
There's a technique for shaping the loaves after the bulk fermentation ( first proof if you like ) before placing it in the banneton for the second proof, and this is a factor in the tension of the skin.
Tip the dough out of the mixing / bulk fermentation bukkit onto a floured surface.
If the dough is highly hydrated ( >65% for example ) it will be a little splurgy and might stick to the bowl. Tease it out gently to avoid de-gassing.
It will likely start to spread over the worktop.
Work quickly.
With floured hands, gather the spreading dough back into a semblance of shape, and then make a series of 4 folds from each side over to the opposite side.
Invert the folded dough ball, putting it fold side down (this will become the top of the finished loaf).
Now, we tension it like this:
Scooping from the back of the dough ball, leading with the little fingers at the base of the ball, drag the ball towards you on a lightly floured surface.
You don't want it to slide, you want it to drag.
Your little fingers are pulling the top skin of the dough towards the rear, and at the same time, the friction of the surface during the drag is pulling the top skin towards the front.
At the same time, you use the other fingers to stretch the skin to the left and right.
One the dough has been dragged 6 inches or so, pick it up, rotate the ball by 90 degrees and put it back at the start.
Repeat the process until you have done this all around the dough ball, say 4 times.
At the end of this, the dough ball should have enough tension to remain shaped, rather than splurging.
Go around again if it's too loose, but don't over-tension it. It should be *just* enough to not splurge.
Then scoop it up and place it in the banneton, fold-side down.
When you tip it out of the banneton at bake-time, the fold-side will be up, and that's how we scoop it into the dutch oven.