A loaf that whistles or crackles as it coolsĪs we mentioned earlier, it’s kind of obvious when you’ve a ‘bad’ oven spring, because your loaf will look as flat as a pancake! But using the above list will give you ‘clues’ as to how well your loaf sprung in the oven.īONUS TIP: Keeping notes every time you bake can help you to improve with every loaf you make.An open crumb interior that has holes which are more or less evenly placed around the whole loaf.A uniform shape with balanced expansion all round.Here’s a list of characteristics we can look for in sourdough bread after it’s baked that shows a successful oven spring. We want to get the best oven spring for each loaf we bake. What we are talking about here is the potential that each loaf has. ( If you’re interested in learning about using different flours in your sourdough bread and how it affects the bake, check out my flour guide.)
So having realistic expectations is a must when it comes to understanding your bake.
DEFINE SPRINGY HOW TO
We’ll go through 10 practical steps you can take to get a better oven spring.īut first, what causes a good oven spring, and how can you tell if you’ve achieved it to its maximum potential? Signs of a Good Oven Springĭifferent breads are going to have different rates of ‘spring’ during the bake, so it’s important to understand how to judge the success of your oven spring.įor example, a 100% whole wheat sourdough bread is not going to expand as much as one made from strong white bread flour. Once you understand what affects oven spring though, you can hopefully say goodbye to flat, dense, wonky breads. NOTE: If you’d like to learn how to get really good at sourdough, check out my online course here! Dense, heavy, maybe a little wonky, and….well….like a flying saucer. It’s when you have a loaf of bread that comes out of the oven looking a flying saucer. You’ll know when you’ve had a bad oven spring.
DEFINE SPRINGY FULL
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. ‘Oven spring’ refers to the growth of the bread during its initial baking phase where the loaf is growing before the crust hardens. What exactly do we mean when we say a ‘good oven spring’? Let’s get into some more detail on exactly what affects the oven spring, and most importantly, what you can do to get that perfect oven spring in your sourdough bread. The following can all affect oven spring: 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. Although part of it comes from experience, a lot of it can be learned through understanding what affects oven spring. During my own journey of successes and failures, I’ve learned over time what makes or breaks a good oven spring.
Excellent oven spring is what every baker aspires to when baking sourdough bread.
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