why oven spring is good to have?
I'm recently puzzled about the need to have an oven spring. If I can almost make sure not to overproof my dough, letting it rise to just double its original volume, then there won't be an oven spring but the bread will still have a nice open crumb and a doubled volume. And I think an oven spring would just result in a bread having the same kind of crumb and volume.
I guess since oven spring requires the baker to make a judgement about when to finish the second proofing stage, which is difficult for amateurs like me. This could be a risk factor that may lead to an inconsistency in the resulting bread quality.
So the safest way to go is to make sure the proofed dough rise just to double the original volume, and not hoping for any oven spring? And in this case, the dough will not show visible expansion along the scoring lines, will it? I had this happen to my bread twice.
My another question is do I still need to score a dough if I don't aim for an oven spring?