The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oven spring

nicolesue's picture

Baking Stone - How to Transfer?

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


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

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

lylebrandt's picture

I get very little oven spring. And I can't get a crisp crust. what ingredeants make this happen?

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


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:

chrismbryan's picture

Sourdough oven spring?

March 27, 2009 - 5:21am -- chrismbryan

Hi everyone,


I've been making reasonably nice bread with a wild culture that I've been maintaining for probably around 6 months.  It seems fairly strong and my loaves proof nice, but when I started making bread again with dry yeast, I noticed the commercial yeast tends to spring much more in the oven.  Is this just a "fact of life," or do you think I can encourage my culture to perform better in the heat?


Thanks, this is my first post after reading for months!


Bread_Slavery's picture

Bringing un-proofed loaves up from fridge temp

March 26, 2009 - 5:49pm -- Bread_Slavery

After doing some serious experimentations with long room-temperature rises and enjoying them, I have concluded that I do like the flavor imparted from 8-12 fridge retardations. It just gets a twang-y zippy edge I don't necessarily get from non-fridged loaves. I do fear it creates a far-too-similar flavor profile in loaves, even ones with long pre-ferments, pate fermentees, or epoxys (or the combination of those).


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