Flour Change

I am a complete newbie at bread baking but I have been toying around with sourdough for the past few months and have had some pretty good success so far.  With flour being so hard to come by lately I have switched from using AP flour to a higher protein bread flour just because that was what I have available.  After making the switch I am having a lot harder time getting my boules to rise into quite as big of a dome and seam side up they no longer "burst open" while cooking.

They are far from flat and the taste is still quite good but I am curious what the usual direction would be to increase the spring/inflation during cooking.  Today I tried a bit higher hydration and a bit shorter proof and they seemed to be a little fluffier but that may have just been coincidence.  Would higher hydration or lower hydration or maybe a bit of kneading or a shorter proof time help?

I feel like I may be overproofing a bit as the dough is super soft going into the oven and if I don't go from proofing basket to dutch oven quickly they spread out a ton.  There are lots of large bubbles in the dough but it does seem to pass the finger test.  If I poke it it slowly fills back up with only a small indention where I poked it remaining.

I know this post is all over the place just looking for a few random suggestions to try over my next few bakes.