The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rob_85's picture

Bread not rising second time?

July 13, 2012 - 1:33pm -- rob_85

Hi all, 


New to this forum as I'm having a little trouble with my bread baking! (obviously!!)


Having started my paternity leave I thought id spend some time indulging a new hobby, but I'm having some trouble getting a loaf that im happy with...


first of all, here is my recipe as detailed as I can get it...


Straight from the back of the hovis wholegrain flour bag...


500g hovis wholegrain flour

25g butter (i use stork- could this be a problem?)

1 1/4 tea spoons salt

2 teaspoons sugar

Gan's picture

Help, My bread isn't springing and my scoring is useless!

February 7, 2012 - 12:42pm -- Gan

I'm a new user and a somewhat-new bread baker.  I've been making french bread and have been having problems in the oven.  I don't know if these problems are related, but my bread doesn't rise much in the oven the the scores don't open up when I bake.  Sometimes the bread will split elsewhere while baking.

Here's what I usually do:

Proof yeast (usually one packet, 2 1/4 tsp) in 1/3 cup warm water for ~5 minutes

Mix 3 1/2 cups AP flour (organic Whole Foods brand) with 2-2 1/2 tsp salt and 3 1/2 tsp vital wheat gluten.

IndoLee's picture

No Oven Spring

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

(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.'s picture

I have been making bread from Tartine Bread, basically a naturally leavened bread.  The flavors have been outstanding, as well as the crumb.  I have experiemented with various hydration percentages (75% and 80%).  The 75% seemed to spring a bit better than the 80%.  The 80% was raised at a bit higher ambient temperature and probably for a bit too long; the dough seemed too puffy and sloppy.

Anyway, I am not pleased with my oven spring.  Does anyone have secrets they are willing to share?  I place the dough in a cast iron oven and close it off to provide steaming for the first 20 mins.  I tranferred the dough in two different ways:  (1) inverting the proofing basket into my hands (this seems a bit sloppy); (2) inverting the proofing basket directly onto the hot cast iron stove lid (not so precise if you miss, may practice will make it work better); and (3) using a paper sling (also seemed sloppy, but with pactice maybe it gets better).

I think with better oven spring my scoring patterns will come out better.  But, for the time being my scoring does not appear to provide the type of visual affect I would like.  Again, I believe this to be due to poor oven spring.  BTW, it's not zero, just not as good as I would like.

Suggestions are appreciated.

Sour Doh's picture

Flat sourdough loaves

March 8, 2010 - 2:27pm -- Sour Doh

Here is a problem I can't figure out  - can anyone help?  I've made two attempts at making the Danish Sourdough Rye from the book Bread Alone.  In short, it uses a rye starter, but white flour for the main dough.  The book cautions that the dough will be sticky but warns against adding too much flour during kneading.

suzanneulrich's picture

How do I get good oven spring?  My loaves come out looking just like they did when I put them in.  Am I not letting them rise enough, or too much?  Did I exhaust my yeast?   The crumb is a little dense, but not bad.

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