Same dough but different results?

2 loaves from the same dough 70% hydration, cold ferment for 8 hours. Baked at 500 for 40 minutes in the same bread oven.

One came out way flatter and all i can think of what went wrong was it got stuck to the banneton basket since one had the clothe and the other was bare.

Anyone have any other suggestions. It sourdough loaf btw