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?