From burnt meals to internal fires: the settings you’re using wrong on your oven and what to do instead
From burnt meals to internal fires: the settings you’re using wrong on your oven and what to do instead
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Part 2: Where oven spring actually comes from. Oven spring is the rapid expansion of gas inside your dough during baking. But that gas didn’t appear in the oven. It was created earlier during bulk fermentation. Fermentation produces gas. Gluten traps it. The oven simply expands it. That’s why great oven spring starts long before the loaf goes into the oven. #sourdough #learnsomethingnew #bakingtips #bulkfermentation #breadmaking
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