A baking term that describes the rapid rising action of yeast doughs during the first 10 to 20 minutes after being placed in a hot oven. The heat reacts with the yeast by increasing and expanding the carbon dioxide gas, which plumps the dough. During this crucial oven-spring period, it's important not to open the oven door, which will create a draft and reduce the heat. This rising will continue until the interior temperature of the dough reaches 140°F, killing the yeast.


Keep Reading