The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oven spring

LT72884's picture

oven spring

December 18, 2010 - 6:47pm -- LT72884

Just curious why do breads made with whole wheat and white flour tend to have low oven spring. My bread always tends to flaten out ward during the rest period. the recipe is pretty simple

5.5 cups flour

2 cups white ap flour

salt

1 packet yeast

1/4 cup vital wheat gluten

and 4 cups luke warm water

 

ww's picture

Slashes close up, help!

November 2, 2010 - 12:20am -- ww
Forums: 

Does anyone have the problem of slashes on the loaf closing?? Mine open quite nicely then close up after about 10 mins into the bake. I don’t think it’s a matter of my cuts being too shallow. 

And what is the normal sequence? Oven spring preceding/ followed by/ accompanied with the opening?

I have a over-proofing problem but I wonder if too much steam or too little has something to do with it as well. Help!

nicolesue's picture

Baking Stone - How to Transfer?

May 19, 2010 - 12:14am -- nicolesue

Hi,

I've recently purchased a ceramic pizza baking stone. What's the best way to transfer the bread dough (like a boule) to the baking stone while it is pre-heating inside the oven. I don't have a peel.

At the moment, I proof my dough on a thin silicon mat. Prior to baking, I'll remove the baking stone from the oven, and slide the whole thing (silicon mat and dough) onto the baking stone, before putting it back in the oven again for baking. I do not remove my silicon mat until the baking is complete.

davidg618's picture
davidg618

These two loaves were treated identically through bulk proofing. They were divided into exactly equally portions (737g)  both Preshaped, within 30 secs, rested 15 minutes, shaped, proofed, slashed, and loaded into the oven within one minute of each other.  They were Baked, rotating the loaves positons in the oven--after steaming--and removed within a few seconds of each other.

As you can see in the photographs there is a significant difference in the oven spring realized in each loaf. Three things may have effected the difference.

1. I may have tightened the surface skin on one tighter than the other.

2. I turn off the convection mode during steaming; consequently one side of the oven may be hotter than the opposite side.

3. The different slashing patterns restrain or encourage the oven spring upward.

I'm going to repeat this event, as best I can. (This is our weekly, go-to sourdough bread). I will repeat the different slashings, and reverse the loaves' positions in the oven. Otherwise, I will keep all things identical as best I can.

I've had a recent experience with crust bursting on another bread (entirely different, Jewish Rye); it sensitized me to the effects of slashing, although I've wondered about it in past baking, but I've never experienced such a side-by-side difference.

I'll post the results when I do it again.

David G

Gadjowheaty's picture

Would you consider this extreme Oven Spring? If so, ideas?

December 5, 2009 - 9:06pm -- Gadjowheaty

Hi All -

As a few might know, I've recently returned to baking, which is a first love, after many decades steeped in the world of stocks, butchery, and the like; baking was my first foray into cooking, as a child, but I haven't done it in many decades. 

ezm's picture

No Good Oven Spring on Reinhardt Whole Grain Hearth

June 5, 2009 - 11:38am -- ezm
Forums: 

Hi,

I've been trying out Rinhardt's whole wheat recipe for a hearth bread.  The whole process seems to work

according to plan but at the end in the oven I'm not getting much of an oven spring.  The bread in fact barely

rises.  It's flavor is ok but just doesn't have the height that I'm seeing in the photos on this site for people

who have tried his bread  or the photos in his book.  I wonder why.  I'm not having any trouble getting a rise

PeterPiper's picture

Too much oven spring

May 28, 2009 - 9:10am -- PeterPiper

I'm having trouble with my rustic bread recipe.  I do three proofs and am getting great crust and crumb.  But I can't develop an ear, even following all the directions for a good score, because the bread has so much oven spring that it blows out.  The final proof is a full double in volume.  I'm using a pre-heated skillet as steam pan, and spraying the inside of the oven and loaf twice in the first 3 minutes.  Any recommendations? Here's the final product:

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