The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Holy oven spring, Batman!!

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JessicaW3's picture
JessicaW3

Holy oven spring, Batman!!

So, after yesterday's success I tried again with the 123 sourdough recipe but this time I used half freshly ground whole wheat (that I soaked for about 12 hours) and half bread flour. I basically did everything the same as yesterday, but this time I proofed it in a flour covered kitchen towel in my salad spinner (I know, I'm super authentic). The final shape before hitting the oven was round, but not like this volcano. 

Did it it not proof long enough? Did I score too close to the middle of the loaf? Or is this just what happens when you proof in a basket type shape?  I haven't cut it yet because it's still hot. 

Thoughts?

barryvabeach's picture
barryvabeach

Jessica,  all I can say is I hope it tastes as good as it looks, because it looks great.  

JessicaW3's picture
JessicaW3

Thank you!

PetraR's picture
PetraR

This looks wonderful.

Nice scoring too.

Do you bake on a Stone in the Oven or Dutch Oven....?

Could you maybe give me the recipe?

JessicaW3's picture
JessicaW3

Stone in the oven with a steam tray. I just searched 123 sourdough and found a post about it. So 1 part 100% hydration starter by weight (I have to convert my 67% starter or at least add in 1/3 the weight of my starter in water and that becomes the weight of my starter), 2 parts water, 3 parts flour (I used half bread and half whole wheat which I soaked in some of the water for anoyt 12 hours). After the initial mix/autolyze I kneaded in 1.8% salt. 

If you find my earlier post, I went into a little more detail. I'm on my phone right now :). 

So that's okay oven spring? It'a not an indication that I should have done something different?

PetraR's picture
PetraR

Thank you, I shall give it a go.

I always use Wholemeal flour in my bread, often also some rye flour, I do not like it when it is just bread  flour, to me it is just to bland.

I have a 50% hydration starter , so I am not sure with the water thing. hmm

I shall figure it out.

PetraR's picture
PetraR

Great Oven spring Jessica:)

You know, we are not professinal bakes and I believe that a bread looks the best when it is not perfect or * Perfect Imperfection *

I do prefer to bake in my Dutch Oven , I have great results with it.

We are moving House August 30th and the Oven in the new House is a * Range * a big Oven, so I can finally bake 2-3 breads at once.

 

golgi70's picture
golgi70

Maybe when you get a chance you can show us a full view photo and a crumb shot.  The little I can see from the scoring looks nice.  Nice bloom, good grigne, no visible tearing.  Although the very upwards curving base suggests it was under proofed.  

Nice Bake

Josh

JessicaW3's picture
JessicaW3

Is there a way to upload a picture from my iphone in a comment?  I have a crumb shot, but I can't figure out how to add it. :/

Mini Oven's picture
Mini Oven

You might have to email it to yourself and somehow downsize it.  Not sure how to go about it.  

golgi70's picture
golgi70

I think the pictures on the iphone are too large for uploading here.  you need to put the pic on computer and save as jpg file then share.  

Josh

Mini Oven's picture
Mini Oven

on the crust.  I like it.  Reminds me a Navajo pottery with the knife shape or paper dolls, people holding hands.  

A lovely loaf.

Scoring is the fun part and you can do what pleases you.  The way you score directs the expansion.  If you cut the top across several times, then it will expand across the top making it flatter around the bottom curve.  If you leave part of the top intact, it expands around the outside more.  You might try the same score and extend the cuts farther down the sides just to see what happens.  Or cut some vertical lines leaving the top intact to the sides. I I I I I   Don't be afraid to use curving lines or shapes.

An idea of scoring an upside down "U" might prove interesting with the pattern.  Cuts not connected to each other going around the dough slipping in between the "figures" (and most likely cutting off their heads)  leaving an uncut star pattern on top.  Just an idea.  Draw some circles on paper and play around with ideas.  Then when it's time to score, you have your idea waiting and ready.