Tag: Oven spring

For thousands of years, bakers have been harnessing yeast to leaven bread. Understanding what truly causes bread to swell involves a fascinating mix of chemistry and biology that turns simple flour and water into a light, airy loaf.

Bulk fermentation is the most significant period for developing flavor and structure in sourdough bread, and according to many experienced bakers, it is where 80% of an open crumb is decided. Understanding how your dough responds during this stage is the key to producing high-quality, delicious loaves.

According to baking science, a finished loaf of bread feels noticeably lighter than the dough it was made from. The answer to "Does bread weigh more when cooked?" is a resounding no, and the weight reduction is a direct result of key chemical and physical transformations during baking.

Over 30,000 years ago, early bakers used simple fermentation, but modern techniques like scoring have refined the process. But what happens if you don't cut the top of bread? Skipping this step can lead to unpredictable oven spring, uneven tears, and a dense interior crumb.