Awesome Sourdough Oven Spring in 10 Easy Steps!
How do you get better oven spring on your sourdough bread? The secret to a good oven spring is contained not only in the way sourdough bread is baked, but also in many of the steps that lead up to baking.
What is Oven Spring?
‘Oven spring’ refers to the growth of the bread during its initial baking phase where the loaf is growing before the crust hardens. A ‘good oven spring’ is when the loaf expands to its full potential both by volume and shape to produce an airy crumb texture and an open balanced shape.
Signs of a Good Oven Spring
* Blisters on the surface of the loaf * A pronounced ear * A uniform shape with balanced expansion all round
What Affects Oven Spring?
* Good gluten development – This will help hold up the structure of your bread.
* Strong natural yeast presence in the dough – Both lactobacillus AND yeasts are needed for sourdough bread, but it’s the yeast that will contribute more in helping the bread rise.
Steps to A Better Oven Spring in Your Sourdough Bread
Use a Super Strong Sourdough Starter at its Peak. - The condition of your sourdough starter is a really important factor in determining how successful your oven spring is.
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