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
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...