The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need higher oven spring in whole wheat loaves

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Ramon_Yanez's picture
Ramon_Yanez

Need higher oven spring in whole wheat loaves

Over the last 2 months I've now been making several recipes for whole wheat sandwich loaves. Great taste in all recipes, but in general, all my loaves are NOT rising enough and end up somewhat compact (versus "fluffier" and "taller" loaves when compared to similar breads found at a premium supermarket or bakeries with artisan sandwich loaves. Specifically for 100% whole grain or multi-grain struan recipes, I've already tried various proofing durations (all the way from 1 to 4 hrs after taken out from fridge). Although typically after roughly 2 hrs of proofing is when the center of the dough raises about 1 inch above the mold, then when I bake it either stays at same height in the center but lateral parts stayed below the mold line, or in few cases it actually collapses a bit and total height is just at the mold line. What suggestion would anyone have that I can try out? Should I try adding a bit of vital gluten to see if I get a better spring? Or maybe test with higher hydration levels? Thanks in advance. Ramon.

Ford's picture
Ford

Have you tried soaking the whole wheat flour before mixing it with the leavening.   Over proofing can lead to collapsing of the loaf in the oven.

Check out Mike Avery's site:

http://www.sourdoughhome.com/100percentwholewheat.html

Good Luck,

Ford

Ramon_Yanez's picture
Ramon_Yanez

I have indeed also followed a few recipes that prepare a soaker the day before. I may be over proofing a bit. Thanks for the website link you sent, I'm going to try a couple of tips from there.

Ford's picture
Ford

What is the weight of the dough that you put into the loaf pan, and what are the measurements of the pan?

Ford

Ramon_Yanez's picture
Ramon_Yanez

Most of the recipes have a total weight of about 900-950 grams, and I am using 5x9 inch loaf pan.

Ford's picture
Ford

I was wondering whether the pan size might have been too big for the loaf you were baking, but they seem to be matched, so tht is not your problem.  (I am assuming you are measuring the top of the pan and that the depth is about 2.5 inches)

Ford

kenlklaser's picture
kenlklaser

You are going to have a learning curve to climb, trying to duplicate what the best bakers can make.  In general, the closer to whole wheat you get, the less rise you will typically acheive.