Loop

Oven spring

You might say: rise in the oven

The rapid rise at the beginning of baking, when heat makes yeast give off carbon dioxide and the dough expands.

What it does
Gives the loaf its final volume before the crust dries and limits expansion.
Ask
Did the loaf grow well in the oven before the crust set?

What to look for

  1. The loaf swells quickly before the crust firms
  2. Scores open and the ear lifts as the oven heats

Loop: s-curve

Oven temperature → Steam → Scoring → Ear ↺

Pattern

Engine with a brake

Sources

  1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 20A more pronounced phase of oven spring occurs as the carbon dioxide, which has been dissolved in the liquid portion of the dough, converts to a gaseous state and expands as the dough continues to heat.
  2. Maurizio Leo, The Ultimate Guide to Baking Bread Dough, articleOven spring is the rise that occurs in your bread dough during the beginning part of baking as gasses expand and fermentation accelerates.
  3. Maurizio Leo, The Ultimate Guide to Baking Bread Dough, articleSteam delays the drying of the dough’s surface, allowing longer oven spring and resulting in a higher volume loaf.

Use it on your project

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