I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&crop=smart&auto=webp&s=3045d24e2922be3253092e9587032d3d0d825727
I've read on how to get better oven spring and seem to be following every method. Unfortunately the sections that I score tend to get very wide but I don't get enough vertical rise to create "ears" and very rustic looking loaves.
The main difference between what I'm doing and these great looking sourdough loaves is that my loaves are 100% standard bread flour with active dry yeast. These are not sourdough loaves. I don't know why that would matter, but maybe it does? I can't find nearly as many "ears" and intense oven spring in photos of white loaves.