What Creates the Best Oven Spring for Your Bread - Hot or Cold Oven?

Discover the secret to achieving the best oven spring for your bread in this 17-minute experimental video. Compare the results of baking sourdough in both hot and cold ovens, using an 80% hydration dough for increased elasticity and expansion. Learn about autolysis, starter feeding, kneading techniques, lamination, and shaping methods. Explore baking without a Dutch oven, seasoning your bakeware, and evaluate the differences between breads baked in various conditions. Gain valuable insights into the fermentation process, dough handling, and baking techniques to elevate your bread-making skills.

Intro
Autolysis
Feeding your starter
Kneading your dough
Bench kneading
Lamination
Dividing and preshaping
Baking without a dutch oven
Baking in a cold oven
Seasoning your dutch oven
Baking in a hot oven
Evaluation of the breads
The final verdict