The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

oven spring

TastefulLee's picture

Suddenly No Oven Spring

April 27, 2012 - 7:25am -- TastefulLee
Forums: 
Sourdough and Starters

Hi. I am having a bit of a dilemma and wanted to see if anyone has the same problem or if one of the experienced bakers here that I respect so much might be able to diagnose the difficulty.
I have a sourdough starter that I began about 3 months ago. It is 100% hydration. I have been keeping it refrigerated and feeding about weekly according to the instructions I found here – basically discard all but about ¼ cup, feed 1:2:2, allow to rise and then begin to descend, then feed again and use or just refrigerate after the 1st feeding if no use is intended.

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Juergen's picture

Is this considered good rise?

April 8, 2012 - 2:33am -- Juergen
Forums: 
Sourdough and Starters

First off, happy Easter to all of you!

Yesterday evening I baked my 2nd sourdough bread ever and even though it came at better than the first, I'm still not pleased. When you look at the pics below, you can see that the loaf was still pretty flat after proofing. It did have some oven spring but somehow I feel this is not a good rise. What do you think? Is this considered a good rise when it comes to sourdough baking? The dough was 65% hydration and 100% white wheat flour and bulk-fermented for two hours and then proofed for another hour, all at 21C/70F.

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bredtobake's picture

Friends, Romans, countrymen, lend me your ears...

March 4, 2012 - 6:12pm -- bredtobake
Forums: 
Artisan Baking

Hi Everyone,

I'm seeking advice on how to get those really nice "ears" that tartine bread is known for. I am using the standard country bread recipe. I seem to get a pretty good oven spring, but my score marks seem to just "stretch" rather than "burst", if that makes any sense. Anyway, I've attached a photo of my last bread to show you what I mean. How do I get those nice "ears"?

Cheers,

Jon

(http://bredtobake.blogspot.com)

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Schola's picture

Thank you

December 31, 2011 - 6:38am -- Schola
Forums: 
General

Happy New Year to all at TFL. I've learnt a lot and improved a lot. Still a long way to go and I am not satisfied. My last loaf of the year was a white loaf with added spelt flower. My slashing resulted in a slashed finger - but I live to tell the tale. This time next year - just see what I will have learnt!

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Felila's picture

Sharp lame, good slashing = better oven spring

December 18, 2011 - 2:32pm -- Felila
Forums: 
Misc.

I tend to economize on razor blades for slashing, using them quite a few times before throwing them away. I think I've been handicapping myself. I used a new blade for the last batch of ciabatta, and got aggressive with the slashing -- 1/4 inch deep, at a 45-degree angle to the surface of the boule. Result: great oven spring. My slashes expanded a whole inch, rather than the usual anemic 1/4 inch or so.

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IndoLee's picture

No Oven Spring

November 16, 2011 - 6:51am -- IndoLee
Forums: 
General

(Originally posted this earlier today as a reply on another thread but have been advised to re-post it here for better visibility).....

Hi Guys... My wife and I moved to Indonesia (islands of Bali & Lombok) a year ago and I've been trying to make SD as its little available in Bali and not at all in Lombok. (As are most of even the simplest things we are used to having in our USA kitchens - either extremely hard to find or simply not available here!) I’ve spent several months now attempting to correct my low oven spring - all to little avail.

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Lasttango's picture

No oven spring?

May 26, 2011 - 8:29am -- Lasttango
Forums: 
General

I am new to making bread. I tried the whole wheat basic recipe from Healthy Bread in 5 Minutes a Day. I thought I had done something wrong the first time I tried it, so I mixed up another batch last night. I got new yeast, proofed it, even added a tablespoon of sugar to give the yeast more energy. The dough rose beautifully over 2-3 hours, and was refrigerated over night. This morning, I pulled out a one pound hunk, and let it sit for 90 minutes. I used my romertopf baker to bake it.

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