Oven spring is the rapid expansion of dough during the first few minutes of baking, caused by trapped gases and steam. It creates a light, airy crumb and a well-risen loaf. Bakers rely on high heat and proper scoring to maximize this effect, benefiting home cooks and professionals alike.
Get alerts when this topic surges in newsletters. Free to start.
Sign up freeExplore more trends:Trending Topics ·AI Trends ·Business Trends ·Finance Trends ·Technology Trends