How to Get Better Oven Spring in Sourdough (Complete Troubleshooting Guide)
Poor oven spring is almost always caused by one of four things — overproofed dough (most common), insufficient surface tension from weak shaping, inadequate steam in the first 20 minutes of baking, or an oven that isn’t hot enough. Fix the proofing first by using an aliquot jar, then check your shaping, scoring, and steam […]
How to Bake Sourdough Without a Dutch Oven (Home Steam Systems That Work)
You don’t need a Dutch oven to bake great sourdough — you need steam for the first 20 minutes of baking. The most reliable no-Dutch-oven method is a preheated baking stone or steel with a large inverted stainless steel bowl or roasting pan lid placed over the loaf to trap steam. Preheat everything at 500°F […]
How to Bake Sourdough in a Dutch Oven (Steam, Timing & Temperature Guide)
Preheat your Dutch oven inside your oven at 500°F / 260°C for at least 45–60 minutes, bake covered for 20 minutes to trap steam and allow maximum oven spring, then remove the lid and finish at 450°F / 232°C for 20–25 minutes until deeply golden. The covered phase is where your loaf blooms — do […]
Coil Folds vs Stretch & Folds vs Lamination: When & Why to Use Each
Stretch & folds are the most beginner-friendly option and build gluten strength quickly early in bulk; coil folds are gentler, preserve gas structure, and work beautifully mid-to-late bulk; lamination is an advanced single-use technique that maximises gluten development and is ideal for adding inclusions like seeds or cheese. You do not need all three — […]