Wetting surface of proofed loaf improves oven spring?
I made Hamemans Vermont Sourdough With Whole Wheat today (with one small change in recipe, 20% WW instead of 10% as Hamelman says). In addition to the usual steaming etc, this time I wet the surface of the loaf with my hand pretty liberally before scoring. It seemed to have improved my ovenspring tremendously, these cuts were about 1/2 inch deep, and as you can see, it came out pretty good. The left cut pretty much filled out completely:
I'll admit that I've not really had such good oven spring very regularly. Maybe this was blind luck, but I think wetting the surfce of the dough in addition to steaming helps. I'm sure the topic has come up on TFL before, and this is a repost in some way, but hey:)