Why didn't your sourdough loaf rise much in the oven? Learn the possible reasons for a lack of oven spring and how to get a better rise next time.
1 Answer
A lack of oven spring in sourdough bread can be due to several factors, including a weak starter, under- or over-proofing, insufficient gluten development, or oven temperature issues. Addressing these areas will improve your loaf's rise.
Detailed Explanation:
Oven spring is the final rise a loaf of bread experiences in the oven, driven by the rapid expansion of gases within the dough. Several factors can inhibit this rise in sourdough:
Weak Starter: A starter that isn't active enough won't produce sufficient gas to leaven the dough properly. Ensure your starter doubles in size predictably after feeding before using it.
Under- or Over-Proofing: Under-proofed dough hasn't developed enough gas, while over-proofed dough has exhausted its gas-producing capacity and the gluten structure has weakened. Observe the dough's volume and texture, not just the time, to determine readiness.
Insufficient Gluten Development: Gluten provides the structure to trap the gases produced by the yeast. Insufficient kneading or using a low-protein flour can result in a weak gluten network. Ensure adequate kneading or consider using a higher protein flour.
Oven Temperature: A too-low oven temperature won't provide the initial burst of heat needed for rapid gas expansion. Ensure your oven is properly preheated and consider using a baking stone or Dutch oven to retain heat.
Dough Hydration: The amount of water in your dough can affect the gluten development and gas retention. Too little water can make the dough stiff and difficult to rise, while too much water can weaken the gluten structure. Adjust the hydration based on your flour and desired crumb.
Pro Tip:
Score your sourdough loaf deeply enough (about 1/2 inch) at a 45-degree angle to allow for expansion in a controlled direction. A shallow score won't allow the loaf to expand properly, hindering oven spring.