The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oven bloom

Liverpoolbaker's picture

Oven spring in professional deck oven

February 26, 2013 - 9:54am -- Liverpoolbaker

I've just recently started doing some baking in a professional deck oven, its a mono oven 4 years old with a steam system. I was quite excited about baking in it, as I've only every really used my old domestic gas oven at home. My basic white sourdough (800g of dough, 75% hydration, 4 hours bulk ferment, 12+ hours cold prove in banetons), is something I get consisten results with when baking at home using the dutch oven. I always get good oven spring and great looking blooms. 

Justkneadit's picture

Questions on my first SD boule

September 19, 2012 - 3:03pm -- Justkneadit

Seeing how this was my first sourdough boule I couldn't be more proud. The taste was fantasic with a mellow sourness and a creamy crumb. My question lies in why it bloomed the way it did. I will explain how I proofed it and hopefully someone can give me some insight on why I had such monstrous bloom right in the middle.


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