Why Does My Sourdough Have No Oven Spring And How To Fix Your Scoring Technique

Oven spring—the dramatic rise of bread during the first few minutes in the oven—is one of the most satisfying moments in sourdough baking. When it happens, the loaf expands with energy, cracks open beautifully along the score lines, and fills the kitchen with an irresistible aroma. But when your sourdough stays flat, dense, or fails to bloom, it can be frustrating. More often than not, poor oven spring is tied to fermentation issues, dough strength, or incorrect scoring technique. Understanding the science behind expansion and learning how to score properly can transform your loaves from sad and squat to lofty and artisanal.

What Is Oven Spring and Why Does It Matter?

Oven spring refers to the rapid expansion of a loaf during the initial phase of baking, typically within the first 15–20 minutes. This occurs because heat causes trapped gases—mainly carbon dioxide and steam—to expand quickly. Simultaneously, yeast experiences a final burst of activity before dying off at around 140°F (60°C). The combination of gas expansion and residual fermentation pushes the dough upward and outward.

A strong oven spring indicates healthy fermentation, good gluten development, and proper shaping. Without it, your bread may end up dense, gummy, or misshapen. While many bakers focus on ingredients or bake times, the real culprit behind weak oven spring often lies in preparation steps that happen before the dough even enters the oven.

Tip: Maximize oven spring by preheating your baking vessel (Dutch oven or stone) for at least 45 minutes before loading the dough.

Common Causes of Poor Oven Spring

Several interrelated factors contribute to lackluster oven spring. Addressing each improves your chances of achieving that perfect burst.

• Under-fermentation: Dough that hasn’t fermented enough lacks sufficient gas production. There’s simply not enough CO₂ to expand when heated.
• Over-fermentation: Conversely, if the dough has fermented too long, the gluten structure breaks down and can't hold gas, leading to collapse rather than rise.
• Weaker gluten development: Insufficient kneading, mixing, or folding leads to a fragile network unable to trap air effectively.
• Inadequate shaping tension: A loosely shaped boule won’t maintain internal pressure, allowing gases to escape unevenly.
• Cool or improperly proofed dough: Cold dough takes longer to heat up, delaying oven spring until it's too late in the bake.
• Poor scoring technique: Incorrect depth, angle, or pattern prevents controlled expansion, causing random bursting instead of elegant bloom.

The Role of Scoring in Oven Spring

Scoring isn’t just decorative—it’s functional. A well-executed cut guides where the loaf will expand, releasing built-up pressure in a predictable way. Without scoring, steam and gas find the weakest point in the crust, often resulting in irregular splits or blowouts on the side or bottom.

Think of scoring as creating a \"release valve.\" When done correctly, it allows the dough to expand upward and outward along predetermined lines, enhancing both appearance and volume. But if the cuts are too shallow, too deep, or made at the wrong angle, they fail to serve this purpose—and may even damage the structure.

“Scoring is like conducting an orchestra—you’re directing the energy of expansion so every part plays its role.” — Daniel Leader, author of *Bread Alone*

Mastering Your Scoring Technique: A Step-by-Step Guide

Improving your scoring technique requires attention to tools, timing, angle, depth, and motion. Follow this sequence to refine your approach.

1. Use the right tool: A razor blade, lame (pronounced “lahm”), or very sharp utility knife works best. Avoid serrated knives—they tear rather than slice cleanly.
2. Score just before baking: Always score after removing the dough from its banneton. Any earlier, and the cut may seal over during final proofing.
3. Hold the blade at a 30–45 degree angle: Position the blade diagonally to the surface of the dough. This creates a “lip” or flap of dough that lifts open during baking, forming the characteristic “ear” seen in professional loaves.
4. Make swift, confident strokes: Hesitation leads to jagged or incomplete cuts. One continuous motion per slash is ideal.
5. Control depth: Cut about 1/4 to 1/2 inch deep, depending on dough hydration. Wetter doughs need slightly shallower cuts to prevent spreading.
6. Choose effective patterns: Simple single slashes work well for round boules; cross or tic-tac-toe patterns suit batards. Avoid overly complex designs unless you're experienced.

Tip: Practice scoring on excess dough or discard to build muscle memory without risking a full loaf.

Common Scoring Mistakes and How to Fix Them

Mistake	Why It Happens	Solution
Cuts close up during bake	Scored too early or blade was dull	Score immediately before baking with a sharp blade
No visible “ear” or lift	Blade held vertically instead of angled	Tilt blade 30–45° to create a flap
Dough deflates after scoring	Over-proofed or cut too deep	Check proofing readiness; reduce cut depth
Random bursting outside scores	Insufficient scoring depth or poor tension	Ensure even shaping and deeper, more decisive cuts
Flat, unexpanded loaf	Poor oven spring due to under-proofing or low heat	Verify fermentation; preheat oven thoroughly

How Fermentation Impacts Scoring and Expansion

Even perfect scoring won’t save poorly fermented dough. The two most critical stages—bulk fermentation and final proof—directly affect how well your bread will rise in the oven.

Bulk fermentation develops flavor and strengthens gluten through stretch-and-folds. During this time, yeast produces gas while enzymes modify the dough’s texture. If skipped or rushed, the structure remains weak. Final proofing, usually done in a banneton, allows the shaped dough to regain air and reach optimal extensibility.

To test if your dough is properly proofed, perform the “fingerprint test”: gently press a fingertip about half an inch into the dough. If it springs back slowly and leaves a slight indentation, it’s ready. If it collapses, it’s over-proofed. If it springs back immediately, it needs more time.

“The difference between good bread and great bread often comes down to patience during fermentation.” — Ken Forkish, baker and author of *Flour Water Salt Yeast*

Real Example: From Flat Loaf to Flourishing Bloom

Sarah, a home baker in Portland, struggled for months with dense sourdough that never rose properly. Her starter bubbled vigorously, her recipes were consistent, yet her loaves remained compact and cracked unpredictably. After reviewing her process, she realized she was scoring too deeply and holding the blade straight up and down. She also discovered her final proof was running 90 minutes too long—her dough was over-fermented.

She adjusted her routine: shortened the proof by 45 minutes, used a fresh razor blade, and began scoring at a 40-degree angle with quick, shallow cuts. On her next bake, the loaf expanded dramatically in the oven, blooming open along the diagonal slash with a pronounced ear. The crumb was airy, the crust crisp. One small change in technique yielded professional-level results.

Essential Checklist for Maximum Oven Spring

Before every bake, run through this checklist to ensure optimal conditions for expansion:

• ✅ Starter is active and peaks within 4–6 hours of feeding
• ✅ Bulk fermentation lasted 3–5 hours with 3–4 sets of stretch-and-folds
• ✅ Final proof is timed correctly (usually 1–2 hours at room temp or overnight in fridge)
• ✅ Dough passes the finger dent test—slow rebound with light imprint
• ✅ Baking vessel (Dutch oven) is fully preheated for 45+ minutes
• ✅ Lame or blade is sharp and clean
• ✅ Score made at 30–45° angle, 1/4 to 1/2 inch deep, in one smooth motion
• ✅ Steam is present during first 20 minutes of bake (use lid or water pan)

Frequently Asked Questions

Can I score over-proofed dough to save it?

Unfortunately, no. Over-proofed dough has weakened gluten and excessive gas. Scoring may cause immediate deflation. The best solution is prevention—monitor proofing time closely and adjust based on temperature and dough behavior.

Why does my bread burst on the side instead of opening at the score?

This usually means the score wasn’t deep enough or the dough lacked surface tension during shaping. It can also happen if the blade was dull or the angle was incorrect. Ensure even shaping and use a sharp blade at a low angle for better control.

Does high hydration dough need different scoring?

Yes. Wet doughs (80%+ hydration) are more delicate and spread easily. Use quicker, shallower cuts and consider scoring at a slightly steeper angle. Pre-shaping and proper degassing help maintain structure.

Conclusion: Elevate Your Sourdough Game

Lack of oven spring doesn’t mean you need new equipment or exotic ingredients. More often, it points to subtle but correctable flaws in technique—especially in scoring and fermentation. By refining how you shape, proof, and score your dough, you gain precise control over how it behaves in the oven. The result? Loaves that rise proudly, crack open with elegance, and deliver the open crumb and crisp crust you’ve been chasing.

Baking sourdough is equal parts science and art. Each loaf teaches you something new. Now that you understand the mechanics behind oven spring and the precision scoring requires, it’s time to apply these insights in your kitchen. Bake, observe, adjust—and soon, you’ll pull steaming, golden loaves from your oven that rival any bakery’s best.

💬 What’s your biggest sourdough challenge? Share your experience or ask questions in the comments—let’s grow better bread together.