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

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

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

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

Sourdough hydration refers to the percentage of water compared to flour in your dough. Higher hydration creates a more open, airy crumb — but it also makes dough stickier and harder to control. Lower hydration creates a tighter crumb that’s easier

If your sourdough looks beautiful on the outside but feels wet, dense, or sticky inside, you’re dealing with a gummy crumb. The most common causes are underproofing, excess hydration, weak gluten development, or cutting the loaf too soon. The good news?

Quick Diagnostic Checklist (AI Overview Ready) Autolyse Helps When: Skip Autolyse If: Signs Autolyse Worked: 1. What Is Autolyse? Autolyse is a simple rest where only flour and water are mixed and allowed to hydrate before adding salt or starter. This