5 WAYS TO GET A BETTER OVEN SPRING | SOURDOUGH BREAD TIPS

In this video, I share 5 tips for improving the oven spring on your sourdough bread.

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[mallorylectka]

Came here after baking several dense, flat loves & this is so helpful!

[TheGordonFryman]

Really amazing video and explanations!

I just love when people actually explain the details of why and how something happens, so I can actually understand what's going on.
Good job, keep it up!

[agutta]

Wow you are the first one to talk about how over pre proofing causes loaves to be too wet. Thank you so much.

[sevikabeharry]

Am a newbie at Sourdough baking. Charlie you have explained all the issues of SB and I am so grateful. Will definitely follow all your tips given. Thank you so much.

Thank you so much.

[robertbarber]

You are literally the clearest, straight to the point guy and that is exactly what i need! This was incredibly informative... even if the main thing i took was i need better technique 🙈. Subscriber made here 👍🏻

[moonwalk]

One extra point: oven temperature. Which depends on the oven. Recipes often tell bakers to put the oven temperature at as hot as possible 475-500° to get that spring. But my oven is very small, heat coming only from the bottom. Given the tight space and heat source, the Dutch oven got too hot, stopping the dough’s rise prematurely, and giving me saucer shaped loaves over and over again. Once I turned it down to 450° my loaves started popping up nicely and reliably. All of which is to say, if a baker follows all these key points and still gets a flat loaf, they should experiment with oven temp. Depending on the oven—large/small, convection/fan/gas only etc.—they may need to up the temp or lower it.

[ponyflay]

wow, now i know i've been over fermenting! i didn't know that was a thing so this is very helpuf!

[sharonknight]

Guilty: over-shaping, over-proofing, and over-thinking it! Thanks for these practical, clear, concise, understandable, no-nerdy tips. Applying them now.

[blueollis]

This is such a helpful and informative video put in an easy to understand way... thank you from me and my future fluffy loaves!

[tylergamebattles]

Making a loaf today and thought I would do a quick search for some lift advice. I found this video very straight forward and helpful. Appreciate it!

[Margaret-emuu]

Success!!! Following your tips, I now have amazing sourdough. Thanks so much 👍🏻

[Mike-hcnn]

I learnt more from this 6 mins than hours of other vids. Thanks 👍🏻🤙🏻

[FogoAncestralporLisaTorrano]

Very good, loved your vídeo ! No fireworks or unecessary information as other channels, congratz !!!!

[emfreyr]

THANK YOU - I've been having tons of trouble and realize now that I've been over-fermenting my dough. I've been feeling so frustrated and had been completely misdiagnosing the problem up until now!

[ferme]

Thank you Charlie! This video was extremely helpful! 😀

[bunkyman]

Your knowledge is appreciated, thanx!!

[irenegoyette]

Thank you for this easy-to-understand, practical information. I have been baking sourdough bread for a couple of months and with all the reading and video watching nowhere was I made to understand that time to bake with my starter was at that particular point in time and could be up to up to 12 hours after refreshing.

[KYNDFOOD]

thank you really nice video and good explained...wow the inside of the bread looks fantastic

[alexanderlane]

Thank you, learned several useful things from this!

[cleipiazza]

Thank you so much for the tips. Your first minute of this video explains exactly what was my weekend. Yesterday a baked my first sourdough bread and the result was like the flaten bread of the thumbnail. At least the taste is really good.
Cheers from Brazil.