What is oven spring?

Oven spring is the term used to describe the rapid rise or expansion of dough during the initial stages of baking in an oven. It is caused by the release of carbon dioxide gas produced by the yeast or bacteria present in the dough as it is exposed to heat. The CO2 expands the dough, causing it to rise quickly and unevenly, resulting in a lighter, airier texture and a better crust. Oven spring is affected by several factors, including the fermentation process, the type and quality of flour, the hydration level of the dough, the oven temperature, and the steam present in the oven. A good oven spring is desirable in many baked goods, including bread, pizza, and pastry.