From what I understand, the phenomenon of "oven spring" consists of 3
components (listed in no particular order):

1) The expulsion of dissolved CO2 out of solution
2) The expansion of CO2 pockets
3) The increase in yeast activity

- Steve Brandt

"Phil" > wrote in message
om...
> I haven't read much about oven spring, and why it happens. But it
> seems to me (with my limited chemistry and physics backgroung) that
> the co2 "bubbles" in the crust made during proofing simply expand
> because co2 will "expand" (is that the right word?) when heated. I
> have a hard time believing that oven spring is caused by some last
> minute co2 producing reaction from the yeast because to the heat of
> the oven.