The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven Spring Stopped Halfway

raceceres's picture
raceceres

Oven Spring Stopped Halfway

Help! Any idea why? 

DanAyo's picture
DanAyo

I wonder if the shaping had something to do with it.

Apart from the uneven bloom the loaf looks great to me.

Dan

raceceres's picture
raceceres

It's pretty gummy though. I baked it at 250c for 20 mins with lid on, 30 mins at 230c without lid and 10 mins at 200c without lid. Its a 600 to 700g loaf.

dabrownman's picture
dabrownman

doesn't mean much except to get you  the ball park.  It needs to be at 208-209 F on the inside to be done but if it still gummy then we need to look at something else.

It does look a little weird for sure

raceceres's picture
raceceres

Yes, it is weird. It was 210F when I measured. I used the recipe from https://www.theperfectloaf.com/beginners-sourdough-bread/

Probably the temp at my place is higher. 86 to 95f.

dabrownman's picture
dabrownman

when proofing shaped in the fridge and something fell on it mooshing one end.

Mini Oven's picture
Mini Oven

:). And maybe one of the bottom? 

If your temps are higher, then your times may be shorter than those written.