May 28, 2009 - 9:10am
Too much oven spring
I'm having trouble with my rustic bread recipe. I do three proofs and am getting great crust and crumb. But I can't develop an ear, even following all the directions for a good score, because the bread has so much oven spring that it blows out. The final proof is a full double in volume. I'm using a pre-heated skillet as steam pan, and spraying the inside of the oven and loaf twice in the first 3 minutes. Any recommendations? Here's the final product: