simoncarr•19d agoMost Upvoted

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?

2 comments

2 Comments

harper_owens19d ago

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

the_evan15d ago

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