‘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.
* Blisters on the surface of the loaf * A pronounced ear * A uniform shape with balanced expansion all round
* 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.
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.