The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven spring problem (i think)

Michael965's picture

Oven spring problem (i think)

Hi all, first off sorry for my crappy english ;)
ive been baking bread for a while but im still haveing trouble with the oven spring 8/10 breads are bricks.

lets start off with a simple recipe i use to make a batard without a preferment.

i knead this in a KA for 7 minutes:

290g unbleached white bread flour 13-14% (i get this from a miller)
5.8g instant yeast
5.8g bakers salt
203g water


First thing i do is check the temperature of the room/flour with my instant read thermometer lets say the flour is 24c and the room is also 24c. i want my dough to be 24c after mixing and my KA does +1c per minute of mixing so i usualy end up adding water of around 14-15c.

After kneading i take it out of the mixing bowl form a ball and then put it back, cover for 1 hour.
After 1 hour i scrape it out gently then defalte it slightly form a batard and proof for 1 hour in a 500gr banneton.

At 45-60 minutes of proofing i start to check if its ready by pressing the dough with my finger and when it is i load it onto my peel slash it with my lame after this i load it into a top and bottom heat oven pre heated at 250c with a baking stone, i add steam thru pouring a cup of water into a metal dish below the bread.

and then... absolutely nothing the max i get is a 1cm oven spring no ear forms the slash i made just opens up slightly and thats it.
Anyone have any clue or tips i could try out to fix this issue? the dough is a 70% hydration dough and is easy to handle it is not wet but pretty stiff it gets hard to handle at about 80% hydration so i do not suspect the flour to be the problem here.


well thanks in advance...


PetraR's picture

For this small a loaf to me it reads that it might be over proofed.

When I make yeasted bread * 500g flour, 300g Water, 2 tsp yeast, 1 1/2 tsp Salt , 1 tsp Sugar * I let it do the first rise for 1- 1 1/2 hour, shape the loaf  and the second proof about 30-45 minutes and bake *

I use strong bread flour with about 14% protein.

dabrownman's picture

IF you wait till the loaf has proofed 100% this is what you.  It is hard to tell when it is proofed properly in a benneton since the bottom is concave.  If it rises about and inch it is probably ready.  Cut the final proof volume to 85 -90% of the original and your no spring . no bloom, problems will likely be solved.

Happy baking

Mini Oven's picture
Mini Oven

heat the water before pouring into hot pan.  I like to just add an extra half cup of water and get it early into the oven, when it boils (and your stone is hot) slip the loaf into the steamy oven.  Careful opening the door staying out of the way.  

Another thing to try is reduce the yeast to 4g.

sirrith's picture

I'm no expert by any means, but I've found with help from people on here, that what REALLY helped my oven spring was steam.  I had previously tried the hot water in a hot pan method, the towel method, the spraying with water method; none of which worked for my oven.  A dutch oven helped a lot, but still not as much as I'd like.  When I made a DIY version of the contraption, that is when I began to really see results. 

Bob S.'s picture
Bob S.

            It appears to me that you have not developed the gluten structure in your dough. Since KA stand mixers are incapable of mechanical dough development (MDD), any straight dough mixed in them must be given sufficient fermentation to complete the gluten formation process. When I used to make straight dough in a KA stand mixer, I would let the dough triple in volume on the first rise, then give it a second rise to the same volume as the first rise. The dough was then given a short rest before being shaped, proofed, and baked.
Additionally, an instant yeast level of 2% is about 3 times the amount that is typically used.