How to get BETTER OVEN SPRING. Step by step OVEN SPRING. | by JoyRideCoffee

When you start making bread at home, you have great emotions that the bread will not rise in the oven. In this video you will understand how to get a better oven spring. Step by step oven spring.

Contrary to popular belief, beautiful growth in the oven is not exclusively due to the baking method and tensioning the dough at shaping. Virtually every step done correctly creates potential for the next step. If all the steps are completed correctly then you have a great potential to get a bread with a spectacular oven spring. If you miss some stages you have all the chances of being depressed when you look in the oven.

Formula:
- 80g whole spelt
- 245g Robin Hood flour (13.2% protein content)
- 240g water
- 65g sourdough starter (100% hydration)
- 7.5g salt

76% hydration dough

Method:
mix water & flour; 4h rest (autolyse ); knead with starter; 30 mins. rest; knead with salt; 30 mins. rest; strong fold; 30 mins. rest; lamination; 1h rest; coil fold 1; 1h rest; coil fold 2; 2 h rest; coil fold 3; 2h rest; shaping after 7h30min bulk at 22-23degrees C; 17h rest final proofing in the fridge at 3-4 degrees Celsius; bake 10 mins. on baking steel with steam at 240 degrees Celsius and 30 mins. at 210 degrees Celsius without steam.

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I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.

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Inspired by:
- Trevor Jay Wilson: instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): instagram.com/fullproofbaking/