The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oven spring

Liverpoolbaker's picture

Oven spring in professional deck oven

February 26, 2013 - 9:54am -- Liverpoolbaker

I've just recently started doing some baking in a professional deck oven, its a mono oven 4 years old with a steam system. I was quite excited about baking in it, as I've only every really used my old domestic gas oven at home. My basic white sourdough (800g of dough, 75% hydration, 4 hours bulk ferment, 12+ hours cold prove in banetons), is something I get consisten results with when baking at home using the dutch oven. I always get good oven spring and great looking blooms. 

Daan's picture

Semonlina Bread (Hamelman) - Oven spring

February 6, 2013 - 12:56pm -- Daan

Hello everybody,

I just bought the second edition of Hamelman's Bread.

My question is about oven spring. Since there are hardly pictures in the book, I wonder if every bread should have an oven spring.

I made the Rye Sourdough bread and it was beautiful! A nice ear, the crust open, ... 

Then I made the Semoline sourdough bread (with liquid levain) but there is no oven spring (almost none, no ear, ...).

Is that normal? How to tell if a bread should have an oven spring (based on the formula maybe?).

Or was my bread poorly baked?

toddvp's picture

poor spring/dry crust in restaurant oven -- ideas?

November 27, 2012 - 7:03pm -- toddvp

Hi folks! I work for a local cafe that has been shipping in expensive baguettes for their sandwiches. I made a batch of Italian rolls from BBA as a potential alternative, and have been appointed the official baker of such rolls from now on (hooray!). However, I'm having some predictable challenges with their ovens, since they're not designed for bread baking.

awysocki's picture

Fridge - no fridge why the spread?

November 24, 2012 - 6:09pm -- awysocki

I bought the Tartine book and it wet my appitite for 100% sourdough.

I'm getting good results using a Pyrex over the Cast Iron, but found if my final proof is done at room temp, the loaves spread too much in the oven.  If I room temp rise them for 2 hours and then 2 hours in the fridge, they hold their shape and look like I could sell then for $10 a loaf.

Grandpa Larry's picture

I just experienced "Oven Flop."

September 15, 2012 - 12:57pm -- Grandpa Larry

I've been bread baking for about fifteen years. I certainly do not consider myself an expert, but I am normally competent enough to bake a passable loaf.

I am, however, stumped by this experience.

I made a batch of pizza dough a couple of weeks ago: AP flour, olive oil, salt, 1 1/2 tsp Red Star Rapid Rise yeast. I divided the slack dough into three 11 oz balls, used two right away, and threw the third in the freezer.

jefklak's picture

I just wanted to share a lot of mistakes I made during another batch of "my daily bread". 

Actually, I made three mistakes:

  1. not enough tension (bad shaping)
  2. too deep and no angle @ scoring
  3. overproofing

You can see the whole process and a bunch of pictures @

I'll spare you the details and show you the horrible pictures instead :-)

These were the proofed loaves. Looked good, right? Now let's take them out of the proofing basket... Urgh. 

Whoops. They flattened like pancakes. I always panic a lot then, but after 15-20 minutes into a hot oven (250°C), they simply *pop* and the oven spring magic has occured:

Yay! Sorry for the bad pictures, I was not able to take one without a part of me reflecting in the glass.

After removing them from the oven, cooling down and slicing:

YESS! They still turned out to be great

If you're interested in the recipe I used, check out my previous blog entry (it's the 65% wholegrain "my daily bread" thing). I just wanted to share with you guys that if you overproofed your loaves (I constantly do this, hehe), no reason to panick. Provided you did use a fair amount of hydratation and you're baking a wheat-based bread (gluten) of course. 

Carry on!


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