Sourdough Collapsing

Hi all - New to the forum…

I have baked for many years but have been trying out sourdough recipes recently. One thing I notice is that I’m seeing some collapse when I score the dough after loading into a cast iron or even on a peel if I’m doing it directly on a stone. I’ve tried different proofing times and it doesn’t seem to matter whether I let them proof for an hour or two. It’s the Tartine recipe and I’ve done it with 75% hydration as well as 70%… Same results, just can’t seem to get a real nice oven spring.
Here’s a pic of yesterday’s:

Thanks for any insight!
Mark

Do you do a cold retard in the fridge? The cold retard in the fridge overnight can help with oven spring, it can also help the dough hold its shape better when scoring.

Not with this recipe