Any tips for increasing rise when baking a boule (round loaf) in a dutch oven?

Current recipe is mix, fold a couple times, let rise, knock back & shape, let proof, then right into the hot dutch oven.

I notice the dough ball inevitably loses a little gas when I remove it from the bowl before placing it in the hot dutch oven. Tips to minimize this or increase oven spring would be great.

It’s 83% unbleached all-purpose flour, 15% pre-hydrated oat bran, 2% vital wheat gluten. Hydration is 80%. I don’t know if that’s a little or a lot of gluten. Rise is not bad at all but I’d prefer it just a little more airy!