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Oven spring

The final surge of growth your loaf makes in the first ten to fifteen minutes in the oven, before the crust sets hard. Good oven spring comes from a dough that still has strength left in it and from steam in the oven — which is exactly what the lid on the cast-iron pot is for.

What you need

• Translation missing: en.knowledge.ovenveer.ingredients

How to make it

1. 1 Translation missing: en.knowledge.ovenveer.steps