How to get the perfect oven spring on your sourdough!

An “oven spring” in sourdough bread refers to the final rise that happens when the dough goes into the hot oven. Here are 6 steps you can take to get a beautiful oven spring!

1. Use an active established sourdough starter! It is the foundation to good sourdough bread! I have mine linked in my profile if you need one.

2. Use high protein bread flour- King Arthur bread flour is my favorite!

3. Strengthen dough with Stretch and folds and perfect your bulk fermentation-learning to read your dough will come with experience! Try not to over proof your dough, that will lead to frisbee like flat loaves.

4. Preshape- Doing a pre-shape with a 30 minute rest and then a final shape will help build strength and structure into your dough resulting in a better rise!

5. Cold proof dough after shaping or using ice cubes for steam in Dutch oven will help with oven spring.

6. Proper expansion scoring- make sure to score your dough at an angle during expansion score. This helps get that beautiful belly and ear!


My dehydrated sourdough starter, social media, and Amazon links ⬇️⬇️
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