The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Oven spring

stevenwacks's picture
stevenwacks

Oven spring

#1 loaf on left - 70% home-milled Sonora wheat/ 30% Whole Foods organic all purpose flour.

#2 loaf on right - 80% home-milled Joaquin d'Oro wheat/ 20% Whole Foods organic all purpose flour.

Both loaves 85% hydration.  Bulk fermentation 4-5 hours at room temp.  2nd rise overnight in the refrigerator.  baked about one hour apart.

 

Why did I get such great ovens spring with the Joaquin wheat and not so great with the Sonora.  I would have thought that 10% more "white" flour in the Sonora loaf would have more spring.  Does the type of wheat directly affect oven spring and what other factors?

 

Thx

dabrownman's picture
dabrownman

not bread and has  very low protein and gluten content,  i'm not familiar with other flour but it has to be a nice flour for bread as your examples show.  The Sonoran white is great mixed with KA AP 50/ 50 and made into baguettes though since traditionally they use white wheat with low protein and gluten for them.  

Happy Baking 

Mini Oven's picture
Mini Oven

then the Sonoran loaf would benefit from a shorter bulk rise on the counter top as it breaks down faster with fermentation.  Worth trying next time.  :)

Edo Bread's picture
Edo Bread

Which one did you bake first?

stevenwacks's picture
stevenwacks

The one on the right was baked first. 50 mins total. Pan reheated for 20 minutes. The  Sonora loaf remained in the fridge until baking second. 

Edo Bread's picture
Edo Bread

My first guess was that it baked first. Certainly flour can make a difference too, but I wonder if you lost enough heat after removing the first on that it prevented as much spring on #2.  Just a thought hard to say.

stevenwacks's picture
stevenwacks

I don't think pan temperature is an issue, as I let the pan heat back up for 20 minutes before I started the second loaf.  They were baked 70 minutes apart, but the second loaf came right out of the fridge, so I doubt this amount of time would have made that dramatic a difference.

 

I don't feel that the Sonora loaf was over proofed at all.  I'm just wondering if anyone can give me a better understanding of how to achieve maximum oven spring.

 

Thx

Mini Oven's picture
Mini Oven

Compare bubble shapes between the two.

Perhaps the extra 10% of AP didn't make up for less gluten in the Sonora.  Or that the Sonora loaf needs one more folding than the J'd'O to maintain its shape.   Change only one thing for the next loaf if wanting to compare.