What yields the BEST OVEN SPRING? Hot oven, then colder or steady temperature?

In this experiment You will see what results in the best oven spring for your bread comparing an initially hot, then colder oven with steady temperature throughout the whole baking stage. You will see 2 times exactly the same sourdough, just with a change in baking technique. The dough I made is exactly the same as in this video: https://www.youtube.com/watch?v=NMglhwp2lNs. However, to create a more elastic dough I opted to increase the hydration level to around 80% (+ a little from the starter). This way the dough has more room to expand, it also makes dough handling a little more challenging. I did the regular bench kneading, followed by another set of lamination (https://youtu.be/7Nztji3srjQ). Since the flour has around 15% protein, I opted for a doubling of the dough during the bulk fermentation. Recipe for the dough: - 700 grams of bread flour (15% protein) - 100 grams of whole wheat flour - 640 grams of water (80%) - 160 grams of sourdough starter (20%) - 16 grams of salt (2%) Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Intro 1:11 Making the dough 2:09 Dividing and preshaping 2:35 Shaping technique 3:16 Baking at a steady temperature 4:57 Baking with cliff temperature 5:50 Normalisation 7:28 Both breads next to each other 9:56 Taste test 11:13 The verdict #sourdough #baking