I add steam with ice bath down the bottom of the oven, but I just find the spring is lacking. Especially on the sides of the dough.

It sounds like your dough is most likely over hydrated—your flour likely isn’t able to take on quite a much water, and that’s ok! Try reducing the hydration by 5% and give it another go—the reduced water should bring strength to the dough and you’ll feel it immediately. Once you find a suitable hydration, you can try to push it back up (if desired), but as you do, take note of how the consistency of the dough changes: the dough will start to slacken out as you add more and more water, this means you’ll likely have to mix more upfront or add another set or two of stretch and folds during bulk fermentation.

Generally, with an increased hydration, you need to mix longer to develop the gluten in the dough to sufficiently support the water added, but this only goes so far. At some point, the flour you’re using just isn’t able to take on any more water and you’ll essentially have a weak and slack dough. It’s always best to start conservatively and work your way up with hydration as you feel out your flour. This is typically why I recommend holding back water during mixing, adding it in as the dough handles it.

Try to keep everything else as consistent as possible and let me know how the next attempt goes!

I think it's going to be a bit too much dough, depending on the recipe. Usually, I would do 3/4 of the dough for that pan.

I do give it a gentle degas if it's needed. It all depends on how airy you want the interior of your pan loaves.

Thanks Maurizio for the information.

If you want a loaf with a completely flat top, bake with the lid on. You only slide the lid on just before baking.