Why Does My Sourdough Have No Oven Spring And How To Fix It

Oven spring—the dramatic burst of expansion that occurs in the first 15 minutes of baking—is one of the most thrilling moments in sourdough bread making. It’s what transforms a shaped loaf into an airy, open-crumb masterpiece with a crisp, blistered crust. But when your dough barely moves in the oven, staying flat and dense, it’s not just disappointing—it can feel like a mystery.

The lack of oven spring is rarely due to a single issue. Instead, it's usually the result of multiple subtle factors stacking up against success. The good news? Every cause has a solution. By understanding fermentation, gluten development, shaping technique, and baking conditions, you can diagnose and correct what’s holding your loaf back.

Understanding Oven Spring: What It Is and Why It Matters

Oven spring refers to the rapid rise of bread during the initial phase of baking, driven by three key reactions:

1. Yeast Activity Surge: Residual yeast ferments sugars rapidly as temperature rises before dying off at around 140°F (60°C).
2. Carbon Dioxide Expansion: Gases trapped in the gluten network expand as heat increases.
3. Steam-Driven Lift: Moisture turns to steam, pushing outward and helping the dough expand before the crust sets.

For optimal oven spring, your dough must be structurally sound enough to hold gas but elastic enough to stretch without tearing. If any part of this balance fails—underproofed dough, weak gluten, poor scoring, or insufficient heat—your loaf will stall.

“Oven spring is the moment when all your work comes together. It’s not magic; it’s mechanics.” — Daniel Leader, author of *Local Breads* and founder of Bread Alone Bakery

Common Causes of Poor Oven Spring (and How to Fix Them)

1. Underdeveloped Gluten Structure

Gluten forms the scaffold that traps gas produced by fermentation. Without sufficient strength, the dough collapses instead of expanding upward.

This often happens when there isn’t enough kneading or coil folding during bulk fermentation. While sourdough doesn’t require traditional kneading, mechanical development through stretch-and-folds is essential.

Tip: Perform 4–6 sets of coil folds during bulk fermentation, spaced 30 minutes apart, especially with high-hydration doughs.

To test gluten development, use the “windowpane test”: gently stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, your gluten is well-developed.

2. Overproofing or Underproofing

Both extremes kill oven spring.

• Overproofed dough has exhausted its gas-producing capacity and weakened gluten. It may look puffy but collapses easily when scored or transferred.
• Underproofed dough lacks sufficient gas and elasticity. It resists expansion rather than embracing it.

The ideal proof feels light, jiggly, and full of air. A gentle poke should leave a slight indentation that slowly springs back halfway.

Proofing Issue	Symptoms	Solution
Underproofed	Dense crumb, poor rise, tight texture	Extend bulk fermentation or final proof by 30–60 min
Overproofed	Flat top, sticky dough, tears easily	Shorten fermentation time; strengthen gluten earlier
Temperature too low	Slow fermentation, incomplete rise	Raise ambient temp to 75–78°F (24–26°C)

3. Inadequate Scoring Technique

Scoring isn’t decorative—it’s functional. Cuts allow controlled release of pressure so the loaf expands evenly instead of bursting unpredictably.

If scores are too shallow, too few, or made at the wrong angle, the crust won’t open properly, restricting expansion. Use a sharp blade (lame or razor) and make decisive, angled cuts about 1/2 inch deep.

Try these common scoring patterns:

• Single slash: For boules, cut across the top at a 30° angle.
• Cross or tic-tac-toe: Encourages even dome formation.
• Ear creation: Shallow, angled cuts lift a flap of dough for a professional “ear” effect.

4. Lack of Steam During Baking

Steam keeps the dough surface moist and flexible during the first phase of baking. This delays crust formation, allowing maximum expansion.

Baking without steam causes the crust to harden too early, sealing in gases and preventing lift. Even with perfect dough, skipping steam can flatten your loaf.

Tip: Preheat a cast-iron skillet or lava rocks in the oven. Pour 1/2 cup of boiling water into it right after loading the bread for instant steam.

5. Insufficient Oven Temperature or Preheating

Oven spring begins within the first five minutes. If your oven isn’t hot enough—or worse, if your Dutch oven or baking stone isn’t preheated—you’ll miss this critical window.

Most sourdough requires a starting temperature of 450–475°F (230–245°C). A cold vessel absorbs heat from the dough, slowing expansion.

Always preheat your oven with the baking vessel inside for at least 45–60 minutes. Use an independent oven thermometer to verify accuracy—many built-in thermostats are unreliable.

Step-by-Step Guide to Maximizing Oven Spring

Follow this sequence to ensure every variable supports strong oven spring:

1. Use active, ripe starter: Feed your starter 8–12 hours before mixing. It should be bubbly, doubled in size, and pass the float test (a spoonful floats in water).
2. Autolyse flour and water: Mix only flour and water and let rest for 30–60 minutes before adding salt and starter. This improves hydration and gluten formation.
3. Develop gluten through folds: Perform 4–6 coil folds during the first 2 hours of bulk fermentation.
4. Monitor bulk fermentation: Aim for 75–85% rise, increased volume, bubbles on surface, and jiggly texture. Time varies based on temperature and flour type.
5. Shape with tension: Pre-shape into a round, rest 20–30 minutes, then final shape with tight surface tension. Avoid degassing.
6. Final proof properly: Proof at room temperature for 1–2 hours or refrigerate overnight (retarding enhances flavor and control).
7. Score confidently: Use a sharp blade and make quick, deep cuts at an angle.
8. Preheat thoroughly: Heat oven and baking vessel (Dutch oven, combo cooker, or stone) for at least 60 minutes.
9. Bake with steam: Trap steam by using a lidded Dutch oven for the first 20–25 minutes, then remove lid to dry out the crust.
10. Finish baking uncovered: Continue baking 20–25 minutes until deeply golden and internal temperature reaches 205–210°F (96–99°C).

Real Example: Recovering From Repeated Flat Loaves

Sarah, a home baker in Portland, struggled for months with flat sourdough. Her loaves spread sideways, had zero oven spring, and baked up dense.

She was using a 100% hydration starter, cold fermenting overnight, and baking in a Dutch oven—but skipped preheating the pot and scored her dough lightly with a dull knife.

After reviewing her process, she made three changes:

• Started preheating her Dutch oven for 60 minutes.
• Switched to a razor blade for scoring and cut deeper at an angle.
• Reduced final proof time from 14 to 10 hours (her fridge was warmer than expected).

Her next loaf rose dramatically in the oven, developed a pronounced ear, and had an open, airy crumb. “I couldn’t believe the difference,” she said. “It wasn’t my starter—it was the details I ignored.”

Essential Checklist for Reliable Oven Spring

Before every bake, run through this checklist:

• ✅ Starter is ripe, bubbly, and passes the float test
• ✅ Dough shows clear signs of fermentation (bubbles, rise, jiggle)
• ✅ Gluten is well-developed (passes windowpane test)
• ✅ Final proof is not overdone (gentle poke springs back halfway)
• ✅ Surface tension is tight after shaping
• ✅ Oven and baking vessel are fully preheated (60+ minutes)
• ✅ Scoring tool is sharp and cuts are deep (½ inch) and angled
• ✅ Steam is generated during the first 20–25 minutes of baking
• ✅ Internal temperature reaches 205–210°F at the end of baking

Frequently Asked Questions

Can I get good oven spring without a Dutch oven?

Yes. While a Dutch oven simplifies steam retention, you can achieve similar results using a baking stone or steel with a steam pan. Place a metal tray on the bottom rack and pour boiling water into it as you load the bread. Alternatively, spritz the dough and oven walls with water before closing the door.

Why did my loaf rise in the oven but collapse afterward?

This typically indicates overproofing. The structure was already compromised before baking, so while heat caused a temporary expansion, the weakened gluten couldn’t sustain it. Reduce final proof time and check dough readiness with the poke test.

Does flour type affect oven spring?

Absolutely. High-protein bread flour (12–14% protein) provides more gluten strength than all-purpose or whole grain flours. If using whole wheat, rye, or spelt, blend them with at least 50–70% white flour to maintain structure. Strong flour brands like King Arthur or Canadian hard red wheat perform exceptionally well in sourdough.

Conclusion: Master the Details, Unlock the Rise

No oven spring doesn’t mean you’ve failed—it means something in your process needs adjustment. The beauty of sourdough lies in its responsiveness to subtle changes. Temperature, timing, technique, and tools all interact to create that magical lift.

Start by isolating one variable at a time. Focus on gluten development, then proofing, then scoring, then baking conditions. Keep notes. Small improvements compound into transformative results.

🚀 Ready to transform your next loaf? Bake with confidence, apply these fixes, and share your breakthrough in the comments—what change made the biggest difference for you?