If you bake hearth bread often you may have had this problem:
You decide to substitute a fraction of very coarse flour or cracked or whole grain for processed flour. You add the normal amount of water to the recipe but when you mix the dough it looks too dry so you work in more water. The dough proofs well, looks a little wet, seems fine after shaping but when you put it in the oven it spreads out rather than springing up.
Here is what may have happened:
Coarse flour, cracked and whole grain absorb more water than processed flour. When you added the water to the recipe, the coarse fraction absorbed more of the water than the fine fraction. You thought there was not enough water so you added more. The dough then had too much water so when it went into the oven it spread out instead of springing up.