I'm going to give a start here and hope someone like Kyle will jump in and bail me out for he has perfected baking many type of breads at home, including artisan.
I'll start real basic troubleshooting and just pass over things you might know.
on the proceedures, lets forget times for there are so many variables.
SL. sounds like a forming/proofing problem. are you proffing by feel or time?
are you knocking your first proof down to form tight loaves?
are you creating any escape route for gas in the oven?
What and where are you proofing.temp/covered
KB. An enhancer is good to use but can be misleading. Enhancers will speed up fermentation but will not produce any more gas then the yeast will. Those little carbon dioxide gases are looking for nitrogen gas so the can get a little place to grow. I would think of yeast as a plant. The enhancers will speed up this process and also modify your ingredients. So unless your under proofing we need to figure out your proceedure or formula. Does this make sence? If you were not producing enough gas to get a spring.(the first expansion when hitting the oven where the gases are formed and the loaf is basically taking shape.) the enhancer might not help.
I'm going to leave for a little bit and see if I can come up with something as a guide for proofing and forming. If it's not on the internet, I'll pull it from one of my books and have my son scan and post somewhere.
I really don't want to make this seem hard. If we can get the proceedure down, it makes life easier when you want to make different things. I will also have to see how the machines mix the dough.
Are we mixing in a machine or in a mixer? See, there are so many things but once we get em it's sailing.