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April 26, 2013 - 5:47am
BakingBetty's picture
BakingBetty

Oven spring

Hi there, I'm hoping someone wise will know the answer to my little problem.

I've just taken my third sourdough out of the oven. Tastes great - all three have. Good lot of bubbles. Nice crust. All great except I don't seem to get a very good 'oven spring' - the bread is practically the same as when I put it in (apart from 'oven spread'. The result is just flat rather than boule.

I cook in a 210oC preheated fan oven. I slash the top. Proving time 6 hours (straight from fridge) in a 19oC house. I stretch and fold the dough (70%+ hydration) four times. Starter is nice and bubbly. Hmmmm.

Help!


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