The Fresh Loaf

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Help with Cinnamon Raisin Oven Spring

eugenerella's picture
eugenerella

Help with Cinnamon Raisin Oven Spring

Cinnamon Raisin Brick Shape ?

I've been making Peter Rheinhart's Cinnamon R/W bread for some time now. It rises well enough in the loaf pan. A good inch above the rim. However, there is no oven spring whatsoever. In fact, it recedes slightly below the rim. The resulting loaf resembles a brick, not the nice domed loaf I prefer. The crumb is nice enough though, not squished at all. The yeast is good, I use it with success on my weekly weekend Baguettes à la Bouabsa. Any thoughts?

Comments

lazybaker's picture
lazybaker

Maybe make the surface of the dough tighter next time. I noticed that when I don't create a tight surface, the bread doesn't rise up. Roll the dough tightly and seal the seam tight. 

pmccool's picture
pmccool

If so, it had already reached its maximum expansion before baking, hence the lack of oven spring and the subsequent collapse.  For your next bake, try putting the bread in the oven when it has domed just 1/2 inch above the pan's rim, rather than a full inch.  That should leave the bread with some capacity to expand further in the oven.

Paul