Step 1: Check Proofing
Ensure dough is properly proofed. Underproofed dough may not expand fully in the oven, while overproofed dough may collapse. Use the finger-poke test to check readiness.
Step 2: Evaluate Shaping Technique
Proper shaping creates surface tension that supports oven spring. Avoid loose shaping; gently tighten the loaf without degassing excessively.
Step 3: Optimize Oven Temperature
Preheat the oven fully before baking. Oven that is too cool or uneven can inhibit expansion. Use an oven thermometer to verify correct baking temperature.
Step 4: Use Steam
Steam in the first 10-15 minutes of baking helps the crust remain elastic, allowing maximum expansion. Use a pan of water or spritz the oven walls to generate steam.
Step 5: Check Dough Hydration
Dough that is too dry or stiff will resist expansion. Adjust hydration carefully according to flour absorption to maintain a soft, elastic dough.
Step 6: Evaluate Flour and Yeast
Use strong bread flour for better gluten structure. Ensure yeast is active and not expired. Weak flour or old yeast can reduce oven spring.
Step 7: Post-Bake Analysis
After cooling, assess crumb and height. Adjust proofing, shaping, steam, or oven temperature for next bake to improve oven spring.