Serious question, why didn't anyone warn me about oven spring?

I used to open my oven door exactly 10 minutes into baking every loaf to check on it, until last Saturday when my sourdough came out flat as a pancake. Turns out that early peek lets all the steam out and kills your oven spring completely. How long do you guys wait before cracking the door open on a new bake?

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harper_owens1mo ago

i read somewhere steam is key so i spray water in there before closing the door

7

the_evan1mo ago

Try waiting until the crust is golden brown, usually around 30 minutes, before even touching that door.

6