Help - oven spring bursts through the sides
Hello everyone. This is my first post here. I have been reading the discussions and come across some really good tips and tricks for baking bread.
About one year ago I started making my sourdough starter and it has been bubbling ever since. I have been experimenting with numerous techniques and I am more and less getting there. I had flat bread, I had loafs with larges holes,... But now I getting the hang of things.
I have one problem though. I have some problems getting oven spring. I have read that you should not oven-proof, and I have seen that it does the trick.
However, when baking the oven-spring comes out of the bottom of the loaf. The bread is still delicious but I would be perfect to have a nice loaf.
Any ideas of suggestions.
Thanks in advance!