same old bread with minor modifications

I upped the grains and added some sprouted wheat flour. Went back to 65% hydration. I'm not getting the dramatic oven spring with the batards that I do with the rounds. Might be my steaming situation. Bread still looks appropriate and tastes good.

125g roughly ground grains
75 g sprouted wheat flour
300 g Swany bread flour
2 t salt
150 g not quite lively sourdough starter (maybe about 6 hours past prime)
325 g water (I'm resisting my usual practice of adding random liquids in the place of water. Once I figure out my batard loaf I'm going back to the random liquids [beet juice, carrot juice, parsnip/garlic milk, etc]). Then the usual fermentation and cold retard procedures.

I like how bread looks on my counter. Maybe I need to do the iron chains in the oven pan thing to get the steam. I'm also afraid of cracking the oven window on my baby Viking stove. Not sure that would happen anyway. I like the batard shape better than the rounds but I like the drama of the oven spring with the rounds.