The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

artisan bread in 5 oven spring problem

ljcblue's picture
ljcblue

artisan bread in 5 oven spring problem

I've been working with the 'Artisan bread in five minutes a day' master recipe, tweaking and adjusting and I've gotten just about everything the way I like it: thin, crackly crust, lovely open cell crumb, and slight tang in flavor. The only problem is that I get little to no oven spring.

Here are my modifications:

Hunk of dough held back from last batch (dissolved in some of the warm water)

3/4 tablespoon yeast

1 1/2 tablespoons coarse (kosher) salt

3 cups lukewarm water

2-3 cups white flour

2-3 cups KA white whole wheat flour

 

Mix as per master recipe, let sit 2-3 hours, then refrigerate 12-24 hours.

Pull out a graprfruit sized hunk of dough, with minimal handling, cloak and shape. (I pull gently into an elongated loaf.)

Place loaf in oval enameled pot, lined with parchment paper.

I have baked this after a 1-2 hour rise on the counter, or after a 12 hour cold rise in the fridge, with no difference to the oven spring.

I've also tried both a cold start oven and a preheated oven, also with little difference to the spring.

The original sponge is beautifully active, developing the proper bubbles. I'm not overhandling the dough. The shaped loaf rises nicely in the pot.

Is it the whole wheat flour? Could my yeast be lazy?

 

HogieWan's picture
HogieWan

how about preheating the pot?

KipperCat's picture
KipperCat

I don't have my copy of the 5 minute book yet, but I know there's a whole wheat recipe in there as well. How does your version compare to the WW in the book? Did you try the master formula as written, and did it perform OK for you? I'm mostly a WW baker, but I tried the regular master formula, and had great success with it when I folllowed the instructions. I haven't tried a WW version yet. Anyway, my meandering point is that maybe you need to find out if you have problems with the formula as written before changing it. You can easily make a half batch to experiment with.

Did you increase the water to account for the WW flour? For 2 to 3 cups of WW flour, your water should be 3 to 10 tablespoons more than the original recipe.

ljcblue's picture
ljcblue

Well, I finally got my copy of the book and made the WW recipe as stated.  (Used loaf pan)  Lovely bread, nice crumb.  Still little to no oven spring.

 

Shrug.

 

I think I need to use more dough to make a larger loaf.  That way, I won't have to make 2 or 3 itty bitty sandwiches for my kiddos lunch.

 

:)

 

 

 

 

Once in a Blue Muse: http://www.ljcbluemuse.blogspot.com

KipperCat's picture
KipperCat

I've found the best results when I let the loaf rise much longer before baking - like 2 to 3 hours.

ljcblue's picture
ljcblue

Thank you--I'm getting better spring with a longer rise time. 

 

Once in a Blue Muse: http://www.ljcbluemuse.blogspot.com

LindyD's picture
LindyD

I've had the lack of oven spring issue consistently and am still trying to figure it out.

The next time I try one of the "five minute" breads, I'll move the oven rack to where it is supposed to be (per their list of publication errors) and see if that has any effect.

Ramona's picture
Ramona


The recipe that was given for this required 1 1/2 tablespoons of yeast and 1 1/2 tablespoons of salt with 6 cups of flour and 3 cups of water.  I am doing this with whole wheat flour only and it works fine.  You stated that you are only using 3/4 tablespoon of yeast with 1 1/2 tablespoon of salt.  This is probably the problem.

KipperCat's picture
KipperCat

I didn't notice that the yeast was halved.  When I did that, I let it sit out for the bulk rise for about 5 hours before refrigerating - or twice as long as with the stated amount of yeast.

ljcblue's picture
ljcblue

thanks for all the replies!  I thought I could get away with less yeast using some of the left over dough and giving it longer rest/rise times.  I'll try again with the ful amount of yeast.

 

best,

lisa 

 

Once in a Blue Muse: http://www.ljcbluemuse.blogspot.com

uncouth's picture
uncouth

I'll have to find the URL, but you should check the "5 minutes..." author's blog for the errata on measurements in the book

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LindyD's picture
LindyD

I've solved my oven spring problem by stretching and folding the dough a few times as soon as I remove it from the refrigerated dough bucket, then letting it rise for at least an hour.

Yesterday I baked one loaf of the deli rye and forgot to fold it. No oven spring even with a longer rise. Later in the day I took out another hunk of dough, did the stretch and fold, then let it rise for about 90 minutes. That loaf had a nice spring. The dough in both cases was three days old.