Why Am I Not Getting Good Oven Spring in My Sourdough Loaves?

“Oven spring” sourdough refers to the final burst of rise that bread experiences in the first minutes of baking. A good oven spring leads to a taller, airier loaf with an open crumb. If your sourdough is coming out flat or without much rise in the oven, consider the factors below.

The most common reason for lack of oven spring is over-proofing. When dough is over-proofed, the yeast exhaust their food and the gluten structure weakens, preventing further rise or causing collapse. Over-proofed loaves often look flat, sunken, and do not open properly when scored.

Under-proofed loaves, on the other hand, typically have strong oven spring but may burst unpredictably or develop a dense bottom. Many bakers prefer to err slightly on the under-proofed side.

• Shorten the final proof if you suspect over-proofing.
• Dough should feel springy with slight resistance when poked.
• A typical room-temperature final proof is 2–4 hours; cold proof 12–24 hours.
• Use the finger dent test to gauge readiness.

Poor shaping or weak dough tension often leads to weak oven spring. Shaping organizes gluten and creates a container that holds gas. If shaping is loose, the loaf spreads outward instead of upward during baking.

• Create a taut skin during shaping without over-deflating the dough.
• Ensure sufficient gluten development during bulk fermentation.
• Add extra folds or reduce hydration if dough is overly slack.
• A well-shaped dough should already hold form before baking.

Scoring controls expansion. Without proper scoring, the loaf may burst at weak points and limit upward rise. Shallow or excessive scoring can also cause spreading instead of vertical bloom.

• Score 1/4–1/2 inch deep with a sharp blade.
• A single long angled slash helps create a nice ear.
• Score immediately before loading the dough into the oven.

Insufficient heat or steam leads to low, pale loaves. High heat (450–500°F) boosts rapid expansion before the crust sets. Steam keeps the crust soft, allowing maximum rise.

• Preheat thoroughly, ideally with a stone or Dutch oven for at least one hour.
• Use steam during the first 15–20 minutes (covered baking or a water pan).
• Verify actual oven temperature using a thermometer; some ovens run cool.

If the dough hasn’t built enough gas during bulk fermentation, it may bake up dense with poor oven spring. A weak starter or too-short bulk time leads to heavy dough that can't expand.

• Starter should double in 6–8 hours at warm temperature.
• Bulk fermentation should increase dough volume by 30–50%.
• Look for bubbles and aeration as signs of readiness.

Low-protein flour or heavy additions (whole grains, gluten-free ingredients) can weaken structure and reduce oven spring. Bread flour with 12–13% protein tends to give better results.

• Use bread flour or a blend for stronger gluten.
• Introduce whole grains gradually after mastering basic dough.
• Avoid overly heavy additives until consistent spring is achieved.

Place the shaped dough seam-side up in the basket so it bakes seam-side down. A poorly sealed seam can burst unexpectedly and reduce desirable upward expansion.

Often more than one issue contributes to poor oven spring. Over-proofing, weak shaping, and insufficient steam can create flat “pancake” loaves. Tackle each variable systematically and take notes for consistent improvement.

Great oven spring results in taller loaves, clean-open cuts, and lighter crumb. Even experienced bakers occasionally misjudge proofing — it’s part of the learning process. With practice and attention to dough strength, proofing, and baking environment, you’ll reliably achieve beautifully risen sourdough.