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.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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