The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Issue with oven spring?

gustatorian's picture
gustatorian

Issue with oven spring?

I apologize beforehand: I'm new to baking and new to this forum.

I think I'm having an issue with oven spring.

I baked Ken Forkish's 75% Whole Wheat Saturday bread (750g whole wheat flour, 250g white flour, 800g h2o)

I allowed it to bulk ferment and it went well, tripled in size. 

I then placed the loaf in a preheated dutch oven and allowed it to bake with the top on. (425F - 50 degrees lower than recommended, but my oven scorches the bottom of bread if too hot)

When I removed the top 30 minutes later, I noticed there was minimal lift.

I allowed it to bake for 20 more minutes with the dutch oven top off, but no considerable rise.

Any suggestions of what went wrong?

Lazy Loafer's picture
Lazy Loafer

Normally after the bulk ferment you will shape the dough (which re-distributes the yeast and it's food a bit) then let it proof in a basket or something, before you bake it. Did you do that step and just forget to mention it in your post?

gustatorian's picture
gustatorian

Sorry, yes I did shape and proof the loaves after bulk fermentation. (Per the recipe, bulk was supposed to take 5 hours but I only let it go 4 hours due to it being triple in size.) I then shaped the loaves and proofed for about an hour. Per the finger-dent test, they seemed to look ok. They didn't look overproofed.

MichaelLily's picture
MichaelLily

Is the final proof not to be longer, like 2-4 hours?

gustatorian's picture
gustatorian

How Ken Forkish explians it: it should bulk ferment for 5 hours at room temp (sometimes a bit less or more), but it should triple in size. Then loaves are shaped and proofed for 1 hour and 15 minutes at RT. My house is at 73F, so I figured I should only let it proof for 1 hour. The finger-dent test looked as if it wasn't over-proofed. Would you have a problem with the over spring in over-proofed or under-proofed bread?

 

 

MichaelLily's picture
MichaelLily

Both.  Under proofed has a glossy crust and is dense, gummy, big holes inside.  Over proofed is a lot more open crumb, has a matte crust, and deflates like a deflating gum bubble.

gustatorian's picture
gustatorian

Does this photo help?

 

Bread

gustatorian's picture
gustatorian

Well, the site isn't let me load a photo...

Here's a link to the photo: http://imgur.com/IFqYh6v

MichaelLily's picture
MichaelLily

Honestly looks like a wheaty loaf, which suffers in rise due to several reasons. I don't like ww so I don't make it and can't troubleshoot well. But it looks like the loaf turned out about what I would expect it to. I would use 90% hydration though.

gustatorian's picture
gustatorian

Would you expect more oven spring with 90% hydration rather than what I had (80%). I'm not looking for much more lift, but this loaf has the consistency of cornbread.

Lazy Loafer's picture
Lazy Loafer

Here are a couple of pictures of one of Forkish's 75% whole wheat loaves (can't remember which one; this was about a year ago that I made this) for comparison. I don't remember whether I followed the recipe to the letter but I usually do at least the first time. I don't know what might have made the difference though.

gustatorian's picture
gustatorian

Those look great! I baked the same recipe again yesterday – same result. The bread tastes good but just has a density that's too much. I wish I could figure it out!

Lazy Loafer's picture
Lazy Loafer

... did you remember to add the salt? Don't worry, we've all done that so it's not a judgement, but it will definitely affect the bread (and not just the taste).

gustatorian's picture
gustatorian

I did add the salt – I'm wondering if I stretched the dough too far on my folding. It says that the 3 folds need to be "gentle". I don't exactly know how gentle that is. Like I said before, I'm new at this and I'm still figuring out how to stretch the dough when I'm folding it.

dabrownman's picture
dabrownman

them proof more than 85%.  AN they are much faster than  white bread to begin with.  I'm guessing you just over proofed them to the point they didn't have anything left to give in the heat.  Finger pokes don't work well with whole grain breads either.  By the time is looks ready that way - it is over proofed.  Also make sute to degas the dough well enough to get rid of the large air pockets while keeping the smaller and medium size ones.

It just takes a bit of experience and practice.  It helps us if you post some photos so we will know better what happened.

Well done and happy baking