The Fresh Loaf

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oven spring temperature steam crust fluffy bread crumb

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WillH's picture

Effect of oven temp and humidity on oven spring

February 17, 2013 - 7:40am -- WillH
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Hello, I have been avidly reading the forum posts on this site for a few months now. I find it the most comprehensive source of decent info about bread baking around.

I have one unanswered question though. 

I want really fluffy bread. I know that steam encourages oven spring by preventing the crust from hardening too early. I also know that bakers use a very high temperature in their professional ovens and that this somehow maximises oven spring.

But surely, the higher the temperature, the quicker the crust will harden, preventing further rising?

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