The Sourdough Batard With Explosive Oven Spring

Want a sourdough batard with incredible oven spring and a beautiful ear? In this step-by-step tutorial, I'll show you the techniques that helped me achieve an explosive rise, a crisp golden crust, and a light, open crumb right from my home oven. If your loaves tend to spread instead of spring, these small adjustments could completely change your next bake. 🥖 INGREDIENTS For this loaf I'm using: 500 grams of bread flour, 360 grams of water, 100 grams of active sourdough starter, and 10 grams of fine sea salt. What's the biggest challenge you face when trying to get great oven spring? Is it shaping, scoring, fermentation, or baking? Share your experience below—I love reading your baking stories and learning what works for you! Simple sourdough recipes, honest baking experiments, and practical artisan bread techniques for every home baker. sourdough batard, oven spring, sourdough bread, artisan bread, homemade sourdough, open crumb sourdough, sourdough shaping, batard shaping, dutch oven bread, bread baking at home, sourdough tutorial, crusty artisan bread, bread scoring, natural starter bread, sourdough baking tips, homemade artisan bread