I've lost the ear and oven spring ... (deck oven)
Hi there,
I recently baked mini baguette and batard. It's 50% whole wheat + T55 flour, with natural leaven and little yeast. My 2 previous loaves didn't have much oven spring and ears like before.
(here are pictures of some past breads)
The only one thing I change is preheat oven temp. Before I just preheat the same temp 260C top, 230C bottom and I got result like above picture. But I noticed that temp. dropped around 20-30C when I finished loading breads into the oven, so I changed to preheat at 290C/230C. I did it 2 times and the result was ... no ear and not much oven spring.
Here are more pictures of today breads
Am I right about my guess that the oven spring and ear lost due to oven temp? I just got new deck oven last month, still not get used to it. If I do like before (preheat 260C/230C), after I load the bread and steam. The temp drop a bit, the crust doesn't form too fast and give the bread more time to rise. ???
Or any other reason, please advice.
but you did get a beautiful crumb. What do you mean by "260C top, 230C bottom"?
deck oven .. each deck has temperature setting on top and bottom.
What is the bake chamber height? How are you generating the steam and how long are you leaving the damper closed?
cheers
9 inch height. oven comes with steam injection.
when i first got oven .. i preheat 260c top 230c bottom. i steam 5 second. the result was great oven spring and ears.
but i notice, after i load doughs into oven. Top temp drop 20-30c, so i changed preheat to 290c top 230c bottom. but i still steam 5 second. the breads didn't bloom as before.
i think i should go back to my previous settings.