Frustrated with lack of oven spring


I know this is a worn-out topic, but I am baffled as to why I cannot get my dough to spring in the oven.

I am following some of the best recpes exactly. My starter is very vigorous, I have a 3-4 hour bulk fermentationm plenty of folds, letting it proof over night in teh fridge, have tried going directly to teh oven or leaving it at room temp for 1-2 hours -- nothing works. I use a dutch oven and even lightly spray the loaf and inside of the dutch oven with water to keep up humidity. 

After first 20 minutes or so, no spring at all. 





3 users have voted.


Staff 2018 January 15

Hi Wiggins,

It would be good to have a step by step break down of your process - recipe, mixing, kneading, proofing and the temperature at the various times up to the final stage. 


The dough may be overproofing and the hydration level of your dough may be another consideration.

Also, what flour are you using?

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