The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hoagies - Why is one so different?

wayne on FLUKE's picture
wayne on FLUKE

Hoagies - Why is one so different?


Made a batch of hoagies this morning. I have baked these many times. Recipe is from

I mix, rest 20 min, add salt and OO, knead in Bosch compact 10 min, mostly on 2. Rise about 90 min (room temp 66 F)

All four were 195-196 grams,  pre-shape to logs, rest 10 min, shape, rise about 45 min, slash, mist bread and oven, bake at 450 in Chicago Metallic pans.

Any ideas why the one didn't open up like the other three?

Since it was cooler than usual they may have been a little underproofed relative to what passes for normal.



lazybaker's picture

Was the one second from the right shaped first? Or maybe there was a cooler spot there during the baking. 

I don't get good oven spring when the dough is too relaxed/overproofed or when the oven temperature is too low.

wayne on FLUKE's picture
wayne on FLUKE

The two in the pan on the right were shaped first, but you got me thinking.

I remember that one of the ones in that pan was a little shorter than the other 3, so right after I finished shaping all of them, I did take one out of the pan and put it back on the counter and rolled it a little to extend it more. I am assuming this was the one with the poor oven spring. Why would this be? Since I only had 4 to shape the total time was only a two or three minutes.

thanks -- wayne

linder's picture

Were you using steam in the oven when baking?  I assume so.  The loaf second from the right almost looks like it didn't get steamed as well at the onset as the others.  It looks alot like my baguettes when the scores don't open up due to inadequate steam.

Just a thought.


BrickAndMortarBaker's picture

Potentially too much steam? I've noticed in the ovens I use at work sometimes the loaf/loaves nearest the steam vent "football" as I like to call it. Who knows? Maybe it was a combination of all of these aspects, or maybe the loaf just didn't feel like it! Ha! we'll never know.

Skibum's picture

The oddball was not scored deeply enough.  I had the same problem today, 1 score that developed a bit of an ear and 2 that spread out like your odd bal.  For what it is worth.  Brian

dwfender's picture

I've had similar problems to this when I let the dough sit out in a dry environment for too long before scoring and baking. That skin usually makes it easier to score but it can also create  somewhat of a shell that doesn't let the dough rise properly. Judging by the way the ear looks at the closest scoring edge I'd say that may have been a factor. 

When you ended up extending it the second time did you use more bench flour or just a wooden board? 



FlourChild's picture

This exact thing happened to me once, too- in my case, the cause turned out to be that I had pushed the pizza stone the breads were baked on up against the back wall of the oven, and one baguette was next to the back wall.  Because of poor circulation, that spot had higher heat and less steam than the rest of the oven.  It really woke me up to the importance of good oven/steam conditions.  Now I am careful to steam both above and below the stone, and to leave a little space at the back for heat and steam to circulate.