Troubleshooting Bread Volume

Hi all,

I've been trying to troubleshoot some issues with bread volume that I have been experiencing. I have been mostly making the Ken Forkish Overnight White and White Poolish breads. I've been baking at least once a week for maybe 8 months using these recipes fairly exclusively. I find that my bread volume is fairly inconsistent at the end of the bake. Sometimes I achieve breads that have a wonderful seam or set of seams that give the appearance that the bread had a wonderful and powerful final oven spring. Recently, however, I've found that I routinely produce bread that just barely has any cracks along the surface.

I always use bannetons for proofing, and when I take the boule out of the banneton to transfer the dough to the dutch oven I find that it holds its shape very poorly. It rapidly relaxes from the shape of the banneton into a much more relaxed shape. My suspicion is that this should be a good indicator that I'm doing something wrong.

I have a few thoughts about what could be awry here. First, my thought is that I may be doing a poor job shaping the loaves prior to proofing them. Perhaps I'm over-shaping the dough? Or under-shaping the dough? Second, I wonder if I'm possibly over-proofing the dough. I'm very attentive to the dough at this stage of the bake and I almost never experience a failed poke-test (where the dough doesn't spring back at all).

So with that, does anybody have any ideas or suggestions? I love to bake bread, so I'm just looking for ideas to help hone my experimentation as I improve my technique and eye to detail.