I use the same recipe. I find as the dough gets older, it rises less. Maybe some of the gasses have already been created and gone away. But it tastes nicer when it's had some time in the fridge, probably because wild yeasts are growing. My solution is threefold:

• use a little more yeast (2 tsp instead of 1.5)
• slash the dough more than in the pictures, to make sure I don't prevent any rise
• skip the steam generating step (the tossing a cup of water onto a preheated pan)

The result is a slight less crunchy crust, but a slightly large loaf. It's delicious so I also don't get too worked up about some loaves rising more than others.

I use the same recipe. I find as the dough gets older, it rises less. Maybe some of the gasses have already been created and gone away. But it tastes nicer when it's had some time in the fridge, probably because wild yeasts are growing. My solution is fourfold:

• use a little more yeast (2 tsp instead of 1.5)
• slash the dough more than in the pictures, to make sure I don't prevent any rise
• skip the steam generating step (the tossing a cup of water onto a preheated pan)
• use a heavier piece of dough, so you can get the same size even if it's denser

The result is a slight less crunchy crust, but a slightly large loaf. It's delicious so I also don't get too worked up about some loaves rising more than others.