Get amazing OVEN SPRING in your sourdough BREAD - Secrets revealed!

1. Make sure your starter is healthy and super active.
2. Make sure you develop the gluten.
   • Use autolyse.
   • Pull a windowpane to test it.
3. Learn how to time a bulk fermentation.
   • Make sure you ferment your dough until it feels light, puffy and bubbly.
   • Under ferment a bit to maximize oven spring.
4. Shape the dough so you get a really taut surface. Remember this requires proper gluten development, see 2)
5. Retard your dough.
6. Score the dough in a pattern that will let the bread expand.
7. Bake hot and with steam.

https://foodgeek.dk/en/sourdough-bread-oven-spring/