The science behind oven spring?
Some of my loaves I seem to be able to get a good oven spring from and others I can't. When I accidentally overproof the dough noticeable by a slight decline in rise before baking, the loaf collapses even more. And sometimes the rise is fine but in the oven I get no oven spring; the loaf stay the same size as it did before going in. I know these are two separate issues, but what exactly is the science behind getting an oven spring? How does it work exactly?