Sourdough Bread Oven Timelapse with Incredible Oven Spring

This is a timelapse of a sourdough bread in the oven, exploding with superb oven spring. Does anyone else find it this satisfying? I could watch my dough bake for hours and hours. At the start of the bake I am always scared. Did I do everything right? The first 5 minutes will show whether my dough will spring in the oven or not. 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. Enjoy and may the Gluten be with you!