The Joy of Perfecting Oven Spring in Sourdough Baking
A comprehensive guide to achieving the perfect oven spring in sourdough baking.
Equipment
- Dutch oven
- bowl
- scale
- bannetons
- tea towels
Ingredients
- 1000 g flour (mix of ⅓ artisan and ⅔ special patent flour from King Arthur)
- 800 g water
- 150 g active sourdough starter
- 20 g kosher salt
Instructions
- Weigh all dry ingredients in a bowl, then tare the scale and spray water directly into the bowl until everything is combined into a rough dough.
- Perform ten sets of stretch and folds over two hours, focusing on the first few sets for strength.
- Cover the bowl with a damp tea towel and allow the dough to sit for about 2.5 hours for bulk fermentation.
- Shape the loaf and let it rest for 15 minutes before using a stitching technique on the bottom to trap air and moisture.
- Place the loaves in flour-dusted tea towels inside bannetons, cover with plastic, and refrigerate overnight for proofing.
- Preheat Dutch ovens to 500°F for at least 30 minutes. Sprinkle cornmeal on the base, transfer loaves using slings, score the tops, and mist with water.
- Bake for 20 minutes at 500°F covered, then 20 minutes at 450°F uncovered. Cool completely on a wire rack before slicing.
Notes
Skipping the autolyse step simplifies the mixing process. The tea towel method for proofing prevents sticking. Allowing dough to rest adequately during fermentation builds flavor and gas. Be patient and allow the loaves to cool completely before slicing for better texture.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 44gProtein: 6gFat: 1gSodium: 250mgFiber: 2gSugar: 0.2g
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