This shows a timelapse of how a bread rises during its bake. The bread in question has around 80% hydration (500 grams of flour and 400 grams of water). The key to proper oven spring is good dough strength (autolyse, lamination, coil folds), proper fermentation, tight shaping and correct proofing times.
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Um…
Very thought out! This is new school.
Timelapse: Sourdough Bread Baking in Oven » Video Bakery
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