The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oven spring

Les Nightingill's picture

Oven spring from under the loaf iso the top

June 24, 2012 - 6:13pm -- Les Nightingill

Among the many issues I'm struggling with to perfect my sourdough batarde is this...

I'm getting good oven spring, but the loaves always expand mostly through the seam on the underside of the batarde rather than the slashes I've made in the top. I'm guessing that I'm doing something wrong in the shaping. I'm pinching the seam closed tightly, but just can't get the perfect grigne.

Does anyone have any suggestions?

thanks in advance


Sylviambt's picture

Artisan Bread in five minutes - no oven spring - help

May 26, 2012 - 4:35am -- Sylviambt

Hi all,

I finally decided to try out recipes from ArtisanBread in 5 Minutes and have been tremendously disappointed. (I routinely make 2-4 loaves/wk from either Hamelman's Techniques or Reinhart's BBA.) Although I follow the directions, I must be doing something wrong because I get no oven spring. How long is everyone else letting loaves rise before baking? Your thoughts would be appreciated.


TastefulLee's picture

Suddenly No Oven Spring

April 27, 2012 - 7:25am -- TastefulLee

Hi. I am having a bit of a dilemma and wanted to see if anyone has the same problem or if one of the experienced bakers here that I respect so much might be able to diagnose the difficulty.
I have a sourdough starter that I began about 3 months ago. It is 100% hydration. I have been keeping it refrigerated and feeding about weekly according to the instructions I found here – basically discard all but about ¼ cup, feed 1:2:2, allow to rise and then begin to descend, then feed again and use or just refrigerate after the 1st feeding if no use is intended.

Gweezer's picture

Tartine recipe at high altitude

April 21, 2012 - 8:35am -- Gweezer

Greetings-I'm back in Colorado with a sesame loaf from Tartine purchased yesterday.  I've baked Country Loafs from the Tartine recipe about 25 times and still just can't seem to get there.

What is missing is the oven spring and open crumb.  I'd say I get about 1/2 the spring I should and a very dense tight crumb.  Other than that its still the best bread I can find in Colorado.

Juergen's picture

Is this considered good rise?

April 8, 2012 - 2:33am -- Juergen

First off, happy Easter to all of you!

Yesterday evening I baked my 2nd sourdough bread ever and even though it came at better than the first, I'm still not pleased. When you look at the pics below, you can see that the loaf was still pretty flat after proofing. It did have some oven spring but somehow I feel this is not a good rise. What do you think? Is this considered a good rise when it comes to sourdough baking? The dough was 65% hydration and 100% white wheat flour and bulk-fermented for two hours and then proofed for another hour, all at 21C/70F.

bredtobake's picture

Friends, Romans, countrymen, lend me your ears...

March 4, 2012 - 6:12pm -- bredtobake

Hi Everyone,

I'm seeking advice on how to get those really nice "ears" that tartine bread is known for. I am using the standard country bread recipe. I seem to get a pretty good oven spring, but my score marks seem to just "stretch" rather than "burst", if that makes any sense. Anyway, I've attached a photo of my last bread to show you what I mean. How do I get those nice "ears"?



Schola's picture

Thank you

December 31, 2011 - 6:38am -- Schola

Happy New Year to all at TFL. I've learnt a lot and improved a lot. Still a long way to go and I am not satisfied. My last loaf of the year was a white loaf with added spelt flower. My slashing resulted in a slashed finger - but I live to tell the tale. This time next year - just see what I will have learnt!

Felila's picture

Sharp lame, good slashing = better oven spring

December 18, 2011 - 2:32pm -- Felila

I tend to economize on razor blades for slashing, using them quite a few times before throwing them away. I think I've been handicapping myself. I used a new blade for the last batch of ciabatta, and got aggressive with the slashing -- 1/4 inch deep, at a 45-degree angle to the surface of the boule. Result: great oven spring. My slashes expanded a whole inch, rather than the usual anemic 1/4 inch or so.

IndoLee's picture

No Oven Spring

November 16, 2011 - 6:51am -- IndoLee

(Originally posted this earlier today as a reply on another thread but have been advised to re-post it here for better visibility).....

Hi Guys... My wife and I moved to Indonesia (islands of Bali & Lombok) a year ago and I've been trying to make SD as its little available in Bali and not at all in Lombok. (As are most of even the simplest things we are used to having in our USA kitchens - either extremely hard to find or simply not available here!) I’ve spent several months now attempting to correct my low oven spring - all to little avail.


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