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?