Name: How I Finally Achieved the Perfect Sourdough Oven Spring
Prep time: PT-494707H55M32S
Cook time: 40 min
Total time: PT-494707H10M32S
Cuisine: Artisan
Ingredients: 1000 g flourI use a combination of 1/3 artisan flour and 2/3 special patent flour from King Arthur. The artisan flour adds depth of flavor and a slightly rustic texture, while the patent flour contributes strength and elasticity, helping the dough rise tall.; 800 g waterThis puts the hydration level at 80%, which is considered high. High hydration helps develop an open, moist crumb—but it also requires strong gluten development, which we’ll build through folding and shaping.; 150 g active sourdough starterA bubbly, recently fed starter is crucial. You want it to be at its peak or just past it—still active but not collapsing. This ensures strong fermentation and a lovely tang.; 20 g kosher saltSalt isn’t just about flavor—it strengthens the gluten network. I use kosher salt because it’s easy to mix and measure.

Introduction

Over the years, I’ve baked dozens—maybe hundreds—of sourdough loaves. Some were wonderfully flavorful, others had a chewy, airy crumb, and a few even had that lovely crust we all chase. But one thing I was never fully happy with was the oven spring—that beautiful upward rise that transforms dough into an impressive domed loaf. It always seemed a bit… underwhelming.

After countless tweaks, experiments, and late-night research, I’ve finally found what works for me. This guide is my personal blueprint—designed to help home bakers improve their results using tools they already have. If you’ve ever pulled a flat loaf from the oven and wondered what went wrong, this article is for you.

Ingredients (with Notes)

To get the best results, I’ve learned it’s not just about what ingredients you use, but how you understand them.

1000 g flour
I use a combination of 1/3 artisan flour and 2/3 special patent flour from King Arthur. The artisan flour adds depth of flavor and a slightly rustic texture, while the patent flour contributes strength and elasticity, helping the dough rise tall.
800 g water
This puts the hydration level at 80%, which is considered high. High hydration helps develop an open, moist crumb—but it also requires strong gluten development, which we’ll build through folding and shaping.
150 g active sourdough starter
A bubbly, recently fed starter is crucial. You want it to be at its peak or just past it—still active but not collapsing. This ensures strong fermentation and a lovely tang.
20 g kosher salt
Salt isn’t just about flavor—it strengthens the gluten network. I use kosher salt because it’s easy to mix and measure.

Tip: I recommend using a digital scale for all measurements to maintain accuracy and consistency, especially at this hydration level.

Mixing Technique

Many sourdough bakers swear by the autolyse method—where flour and water are mixed first and allowed to rest before adding starter and salt. I used to follow it too. But lately, I’ve embraced a more practical, no-fuss approach.

After weighing all the dry ingredients into a bowl, I tare the scale and spray in the water directly using a spray bottle. This allows me to precisely control hydration and avoids splashing. I mix the dough just until all the flour is hydrated—it will look messy and shaggy, and that’s perfectly fine at this stage.

Skipping autolyse saves time and allows me to go straight into the stretch and fold stage, which is where real gluten strength is built.

Stretch and Fold Routine

The stretch and fold process is my favorite part of the bake—it’s like sculpting a loaf from the inside out. I perform 10 sets of stretch and folds over a 2-hour period, with a set every 12–15 minutes. This high number of folds might sound excessive, but it’s what gives the dough that tight, elastic feel.

During the first 2-3 sets, I work the dough more aggressively. This builds strength early, helping the dough hold shape later. As I progress, the dough starts to resist and pull back—it becomes smooth and springy. By the end, it feels alive in your hands.

Each fold is done gently: lift one side, stretch it up, and fold it over itself. Rotate the bowl and repeat on all sides.

Bulk Fermentation

After the final fold, I cover the bowl with a damp tea towel and let it rest on the counter for 2.5 hours. This bulk rise period allows fermentation to really take hold. The dough won’t double in size, but it will puff up, feel lighter, and show some visible bubbles near the surface or edges.

This stage is essential. You don’t want to rush it or overdo it. Too little fermentation and the loaf won’t rise; too much and it will collapse later. I’ve found 2.5 hours at 72°F works perfectly with this formula.

Shaping and Stitching Tips

Shaping has been one of the biggest breakthroughs in improving my oven spring. I used to rush through it, but now I take my time to create a tight, uniform structure.

First, I preshape the dough and let it rest for 15 minutes uncovered. This makes the final shaping easier because the dough is relaxed and workable.

Then comes stitching, which has made a huge difference. After shaping, I flip the dough seam side up and pinch together alternating folds from left to right—like sewing the dough closed. This technique traps air inside and creates surface tension along the bottom, which encourages a strong upward rise during baking.

Proofing Setup

For proofing, I use bannetons lined with flour-dusted tea towels. I stopped using liners a while ago because they always stuck, ruined the loaf’s surface, and were a hassle to clean.

I dust the tea towels generously with rice flour, then place the shaped dough inside, seam side up. Each loaf is then covered with plastic wrap and placed in the fridge for an overnight cold proof. This slow fermentation develops deeper flavor and improves handling when it’s time to bake.

By morning, the loaves are firm, well-shaped, and ready to score and bake directly from the fridge.

Baking Method

My loaves are baked in preheated Dutch ovens for maximum oven spring. I place the Dutch ovens in a 500°F oven for at least 30 minutes before baking to make sure they’re piping hot.

Here’s the full baking routine:

Sprinkle the tops of the loaves with cornmeal (for a rustic touch and to prevent sticking).
Use parchment paper slings to transfer the dough into the Dutch ovens.
Score the loaves with a lame or sharp blade—this controls where the dough expands.
Lightly mist with water using a spray bottle to add steam.
Bake covered at 500°F for 20 minutes, then
Bake uncovered at 450°F for another 20 minutes.

After baking, I immediately transfer the loaves to a wire rack and let them cool completely before slicing. This helps the crust set and prevents the crumb from becoming gummy.

Flour Choice and Why It Matters

Choosing the right flour made a major difference in how my loaves turned out. The 1/3 artisan flour adds flavor, color, and softness, while the 2/3 special patent flour creates a strong gluten framework.

This blend supports high hydration and long fermentation without collapsing. If you’re getting flat or gummy loaves, experimenting with your flour mix is a smart place to start.

My Equipment Setup

You don’t need a bakery to make great sourdough. Here’s what I use:

Large mixing bowl for dough prep
Digital scale for precise measurements
Spray bottle for hydration and misting
Tea towels and rice flour for proofing
Bannetons or bowls for shaping
Dutch ovens for baking
Lame or razor blade for scoring
Parchment paper for easy transfers
Wire rack for cooling

Everything here can be found online or in local stores. I believe that simple tools used with care make the best bread.

Common Mistakes I’ve Fixed Over the Years

Over time, I’ve learned from my errors. Here are some lessons I wish I knew earlier:

Using liners: Always stuck. Switching to tea towels saved my sanity.
Weak shaping: I now focus on tension and stitching.
Under-proofing: The dough needs more than just size—it needs time to develop structure.
Flat bakes: Longer Dutch oven preheat and better scoring fixed that.
Rushing the process: Good bread takes time. That’s part of the joy.

FAQ

Why don’t you use autolyse?
I used to, but skipping it made my process more flexible and less messy. With enough folds, I still develop great structure.

What’s the benefit of stitching?
It builds internal tension and helps trap air and moisture. That’s key for a high, well-risen loaf.

Can I use whole wheat flour instead?
Yes, but reduce the hydration slightly and expect a denser loaf. I recommend blending it with white flour at first.

Why do you cold-proof overnight?
It enhances flavor, improves crust, and makes the dough easier to score and bake straight from the fridge.

Can I bake without a Dutch oven?
You can try a baking stone or steel with steam, but Dutch ovens give the best oven spring by trapping moisture.

Conclusion

Reaching this stage in my sourdough baking has been a journey. I’ve made countless loaves, taken notes, made adjustments, and learned to trust the process. If your loaves aren’t quite where you want them to be, I encourage you to try some of these techniques—especially the shaping and stitching.

There’s something magical about baking your own bread. The smell, the sound of the crust crackling as it cools, and the joy of sharing it with family—it’s all worth it. I hope my process gives you inspiration and confidence to create your own perfect loaf.

How I Finally Achieved the Perfect Sourdough Oven Spring

Author: EMMA
Total Time: 11–15 hours (including resting and proofing)
Yield: 2 large round loaves (boules)
Diet: Vegetarian

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