Expand Your Knowledge of Oven Spring. Within the first few minutes of putting your loaf in the oven, something wonderful happens: oven spring! This term refers to the rapid rising of the bread as the starter and moisture begin to produce gases that expand within the dough. The best oven spring results come from a combination of key factors. They include a proper starter, adequate hydration, strong fermentation and, of course, baking time and vessel, preferably in a cast iron pan, like a Challenger Bread Pan®. But don’t worry, it’s not as complicated as it may seem. With a few friendly pointers, your sourdough can produce an oven spring you’ll be proud of. 3 Tips for Better Oven Spring: - Strong Sourdough Starter - Make sure your starter is doubling in size after feeding. This is a sign that your starter is active and ready for baking.
- Proper Bulk Fermentation - For best results, let your flour and water mixture rest for 30-60 minutes after combining. Once rested, proper stretching and folding will help develop the necessary gluten. Then let your dough bulk ferment until it increases in size by about 130%. Then you’re ready to bake!
- Steamy Baking - By baking your loaf in an enclosed cast iron vessel, like a Challenger Bread Pan, you’ll help to trap steam which will in turn help with moisture leading to better oven spring.
Bonus tip: Some bakers prefer to add 1-3 ice cubes to the pan right before closing it up and putting it in the oven. If you don’t already do this, feel free to give it a try. | 
