Sourdough Oven Spring: 5 Tips

Learn how to get great OVEN SPRING on your sourdough bread with my five tips. If you want your bread to puff up big and tall during the first half of baking, there are a few things you can do to almost guarantee that it will happen for you every time!
The tips in this video are focused on what to do during the "bulk fermentation" stage (or the first rise) to set your dough up for a great oven spring. After watching this video, if you want to see how to shape, score, and bake your loaf of bread for maximum oven spring, continue on to my other video called "How to get an EAR on your sourdough bread." The link to that video is below!
• How to Get an EAR on S...
🕜 Click on any of the timestamps below to skip to the next tip.
00:10 Tip #1
01:13 Tip#2
02:12 Tip#3
02:59 Tip#4
03:43 Tip#5
✏️The recipe I used in this video is as follows*:
White Bread Flour............360g (80%)
Whole Wheat Flour..........90g (20%)
Water................................300g
Sourdough Starter...........100g
Salt...................................10g
*The video states that it was 90% white flour, but it was actually 80%. Oops!
✏️ You could also try doing 90% white flour with the following recipe:
White Bread Flour............405g
Whole Wheat Flour...........45g
Water.................................300g
Sourdough Starter............100g
Salt....................................10g
Get the baking gear you see in this video!
➡️ My Dough Whisk - amzn.to/2NwUrIE
➡️ My "Batard" (Oval) Banneton Proofing Basket - amzn.to/2MBsFtO
➡️ My Dutch Oven - amzn.to/2AMXSHR
View all of my recommended baking tools here: grantbakes.com/recommended-ba...
If you want to learn how to make great bread, sourdough, and pizza at home, hit the SUBSCRIBE button ✅ and hit the notification bell 🔔 so you won't miss any of the weekly videos.
Then, check out these other videos from my channel:
👂🏼 How to Get an EAR on Sourdough Bread - • How to Get an EAR on S...
🍞 Simple White Bread START TO FINISH - • Simple White Bread STA...
🍞 Jim Lahey's No-Knead Bread - • Jim Lahey's No Knead B...
🍞 Tartine Country Bread (Sourdough Tutorial) - • How to Make Tartine "C...
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Affiliate Disclosure:
Grant Bakes is a participant in affiliate advertising programs which allow me to earn fees by linking to products on various websites. This does not affect the cost of a product for you, and I only recommend products that I believe will help you make better bread, sourdough, and pizza at home. The products I link to are usually the same products I own or similar versions (or sometimes products I really wish I did own because they're way better than the thing I actually bought!)

[@GrantBakes]

Check out my "Making Better Sourdough Bread" playlist - kzbin.info/aero/PLrV8Fdw7nBhV6eC_IxBohntA2N_0JawI7

[@DANVIIL]

My go to recipe is 20% rye flour and 80% KIng Arthur bread flour. I like the sour flavor, so I wait until the starter domes in the jar and starts to drop a tiny bit and then I mix. This is a good video for those that are starting out. Avoid trying to imitiate the "open crumb" of the instagram people.. This is all for show in my opinion. I like my butter and preserves to stay on the bread and not on my lap..

[@GrantBakes]

Instagram breads are overrated

[@jackieann133]

looked v yummy

[@martacizmarik6270]

Am I glad I found you Grant! Your explanation is straight forward with all information needed and it seems very simple. No time waisted 👍🏻

[@GrantBakes]

Thanks so much! I'm glad you liked the video.

[@AnnaTan1]

What a great summary ! Great tip on starter as I never know how it is ready 🤣 and also another great tip on bulk fermentation, timing & temperature. Thank you for always being clear and succinct

[@GrantBakes]

Thank you!

[@ourlife4700]

Que buen pan!! 😍 voy a hacer tus recetas en casa 😎

[@GrantBakes]

¡Gracias! Empieza por la receta para un pan de molde que llamo "Simple White Bread". A ver si te gusta 😄

[@vrobaldo]

Starting to try making sourdough again...at least I kept feeding my starter:) Going on the 4th loaf, I believe this one will finally work out!! Glad to hear I'm doing the right thing, thanks for the tips. Just subscribed:)

[@GrantBakes]

Keep it up! Just continue doing the same recipe until it comes out great. You'll get better every time. Thanks for subscribing 👍🏻

[@n3ocl]

great video. do you own a Brod & Taylor proofer? That is going to be my next purchase.

[@jonnifjader]

Really nice too!. I'm glad I found your channel!! Relaxing to avoid the dragging mumbo jumbo, that the "peak home professionals" religiously scare us new bakers with... I'm pretty close to a decent bread after 10-15 loaves... Greetings!!

[@GrantBakes]

Thanks, I want to keep it as no-nonsense as possible. I'm glad you're close to getting a decent loaf! I'm sure they taste great no matter what they look like.

[@ForgetU]

Alright Grant, I Sub'd.

[@GrantBakes]

Sounds like a solid choice 👍🏻☺️

[@m88averick]

Over 100 subs 🙌

[@GrantBakes]

Thanks for joining the party!

[@nilgunakyurek6969]

Teşekkürler....

[@GrantBakes]

rica ederim - Is that right?? You're welcome!

[@nilgunakyurek6969]

Turkey .... hello....

[@artvandelay1555]

Good tips. I always wondered about using mostly white flour for spring. How long do you leave in banneton? On the counter for 1-2 hours or over night in the fridge? Thanks.

[@GrantBakes]

Usually in the fridge overnight, but I’ve done both!

[@anonymous-fp8mm]

dont mistaken white flour for bleached tho. Dont use bleached. It kills the starter

[@GrantBakes]

Agreed. Unbleached is best.

[@mayaidinak4256]

What if it takes almost 3 days for my starter to double? My house is a little cool but it's nothing crazy... is there something wrong with my starter?

[@generosaorense3546]

Do I need to put the dough in the fridge after 5 hours of fermentation? Or I could bake it at this time. Thank you.

[@GrantBakes]

After the 5 hour bulk fermentation, shape the bread into your desired shape, and then you need to let it proof. Either proof for 2-3 hours at room temperature, or proof overnight in the fridge. Then bake it. It will need the extra proofing time after you shape it. If you bake it directly after the 5 hours of bulk fermentation, it will likely come out dense and "underproofed."

[@generosaorense3546]

Grant Bakes Thank you so much for the quick and well explained. response. I will follow what you said. 👍

[@NancyAnneMartin]

So what do I do if it doesn't pass the windowpane rest? More stretch & folds?

[@GrantBakes]

You can wait another 30 minutes and do another set of stretch and folds.

[@NancyAnneMartin]

@@GrantBakes Thank you! One more question, if I may- I have always mixed my starter the traditional way, with equal amounts of flour and water, then rest in a warm place. It's usually double in 2-3 hours. Last night I followed your instructions, using 10g flour and 50g each f&w & refrigerated. 12 hours later it hasn't budged. There are teeny tiny air pockets in it. Do I have a weak starter? My bread proofs well, but never seems to gain significant height in the oven, although it's always delicious and extremely edible. 😊

[@moussajoubi2574]

Oven temperature please? Thanks

[@kayleep3329]

My oven only reaches @ 430-440 degrees. It works out ok, but my oven spring needs these tips! I’ve been adding @ 20-25% who wheat flour...will reduce to 15%. Thanks!

[@GrantBakes]

Anywhere from 450F to 500F (230-260 C) will work fine.

[@GrantBakes]

Thanks for the comment, hope it helps! Honestly, I made a 100% whole wheat sourdough bread recently that had great oven spring too. Using mostly white bread flour is a great starting point to get used to oven spring, but eventually you can get good oven spring with whole wheat and spelt flour too!

[@m88averick]

First!

[@GrantBakes]

Woo!