The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Oven Spring

Emilyx's picture
Emilyx

Oven Spring

Hello everyone!

I was wondering about how to improve oven spring on a sourdough loaf. I use 100g of 100% hydration wholemeal starter, 100g wholemeal spelt flour and 350g strong white bread flour for my bread. I've heard that using more wholemeal flour reduces the oven spring, is this correct? And does the number of S & F you do affect oven spring as well? 

Any advice is appreciated! 

bikeprof's picture
bikeprof

Many things affect oven spring, but with that basic formula, you shouldn't be sacrificing much of it at all because of the whole meal flour.

The best way to narrow down the issue and get targeted help is to post more information on your formula and process, with pictures (esp. the final product, inside and out).  There are lots of folks who are good at diagnosing issues if given enough info.

The number of S&F can affect it, but again, other things do too, and MAY be having a greater impact (like the timing of your process, your shaping technique, and your oven set-up).

Emilyx's picture
Emilyx

I didn't realise so many factors affected oven spring... here's my method, for more info:

I mix together the starter, both flours and 330ml water (I think that's about 73% hydration, I'm not quite sure) and then let the dough autolyse for two hours, or for up to 8 hours in the fridge (while I'm out of the house).

After autolyse I add in about a teaspoon of salt with a quick knead and then do 3 - 4 s&f at 30 min intervals.

The dough then ferments for approximately two hours, until wobbly and with bubbles on the surface.

I then shape the dough and try and get as much surface tension as possible - by pulling it along the board and twisting it around with my hands etc.

It then rises in a floured banneton in the fridge, for anywhere between 12 and 18 hours.

The resulting bread has a nice crust, not too hard, good colour and a soft open crumb - and although it does rise a bit, it doesn't very much. I don't get any of those large cracks!

I don't have a dutch oven, so I bake the dough on a floured baking tray with a pre-heated, large cooking pot overturned on top. This way the crust doesn't form until I remove the pot for the last 10 mins.

I don't have any pictures, but I hope this is enough information?

Again, any help is greatly appreciated!

jimbtv's picture
jimbtv

A true autolyse wouldn't include the leavening, just the flour and water. I do a modified autolyse that includes the starter but it doesn't run much longer than 20 minutes before the remaining ingredients are added. Providing your starter with flour, water and time (2 - 8 hours) is a true fermentation process, not an autolyse. I know this sounds like semantics but it's not.

Once you add the starter to the mix, time becomes more critical. Looking at the overall time that you have indicated I'd say that your leavening is probably past its prime by the time you get the dough into the oven. I might recommend that you use the same formula but try to do the full process (mix, ferment, proof and bake) in one day.

Control the dough temperature to around 76 F. Autolyse for maybe an hour without the starter, then add the starter and salt. Mix to shaggy then begin your S&F's on the 30's for a couple of hours. Ferment for an additional 1 - 2 hours then divide, wait 20 min., shape, proof for an hour or two, then into a hot oven - like 500F with steam for 15 minutes. Turn the oven down to 425 and bake it off for another 25 minutes and check the internal temp for around 200 - 210.

I'd use this method until I developed the result I wanted and expected. From there you can start playing with different temperatures and times. It's all about balancing the development of the gas with the development of the gluten. If everything goes ideally you will have a nicely risen bread loaf with great color, a uniform crumb and a terrific flavor.

 

Jim

Emilyx's picture
Emilyx

Hi Jim,

Thank you for your method plan - if I were to pop the dough in the fridge though, for the final proof, would 12 hours be alright? 

kendalm's picture
kendalm

This is just my own personal talking but assuming you've got a nice elastic blob of dough the two most important factors seem to be the final proof time and oven heat. Over proofing and / or low heat kills spring. I know that I should dock loaves a little earlier if in doubt as 10 minutes of over proofing result in something that deflates. Additionally, a nice hot stone will inject a lot of heat and produce lots of gases. I usually bump the oven to 550 which really heats the stone well. After peeling off the loaves the oven loses some heat and end up with the interior at more like 490 so just a thought that boosting temps could help :)

Emilyx's picture
Emilyx

Thank you for your advice - I think I may just start putting the dough into the oven earlier, to be on the safe side.

Lechem's picture
Lechem (not verified)

For bread flour and a spelt mix is high. This will affect the oven spring. I'd go for 65-70%. 

No need for such a long autolyse. 30 minutes is fine for such a mix of flours. 

Include a pre-shape and bench rest till the dough relaxes (about 10-20 minutes) then shape again and final proof. 

For 33% ish starter then the final proof in the fridge should be 8-12 hours. 

 

EDIT... Oh i just realised you included the starter in the autolyse and you did 8 hours in the fridge. Yes a true autolyse is without the starter/Levain but if you must do it this way then 20-30 minutes at room temperature is more than fine. Otherwise add the starter after the autolyse. 

Emilyx's picture
Emilyx

Hi Lechem,

Thanks for your advice - I will try a lower hydration, but hope I will still get some nice open holes in my bread? I was using such a high hydration under the impression that lower hydration = tighter crumb

Emilyx's picture
Emilyx

Sorry, I haven't worked out how to edit comments - could you explain what a pre-shape is? I've only been working with basic recipes thus far and haven't come across this term.

Thanks again!

Lechem's picture
Lechem (not verified)

To edit you need to email Floyd and ask him to enable your editing... floydm@thefreshloaf.com

A pre-shape is where you roughly shape the dough and allow it to rest, until it relaxes, after which you final shape. This helps with creating a nicely shaped loaf and helps with oven spring. 

One can obtain open holes with a lower hydration as long as it's handled correctly. True lower normally means a tighter crumb but there is a range. You've got to find a balance with the hydration which is good for the flour you're using and to get the results you want. From 73% - 70% is not a huge jump. It might just give you that extra edge with the results you want. 

I cannot recommend this site enough www.breadwerx.com which has loads of information and videos by Trevor J Wilson who is a member of TFL. I believe there is one video on how to still get an open crumb with lower hydration. In all his videos there's advice on mixing - folding - shaping - baking. Watch them and you'll learn a lot!