Discover the secret to achieving the best oven spring for your bread in this 17-minute experimental video. Compare the results of baking sourdough in both hot and cold ovens, using an 80% hydration dough for increased elasticity and expansion. Learn about autolysis, starter feeding, kneading techniques, lamination, and shaping methods. Explore baking without a Dutch oven, seasoning your bakeware, and evaluate the differences between breads baked in various conditions. Gain valuable insights into the fermentation process, dough handling, and baking techniques to elevate your bread-making skills.