June 26, 2020 - 8:04pm
Tartine Approach - No Oven Spring
Oven Spring Help!!
Hi All! I’ve been working with the Tartine method and following the ratio of ingredients exactly. With that said, I’m not getting much, if any oven spring. Any help would be greatly appreciated!
My process was, as follows:
Leaven 7:55 pm —> 6:45 (67 degrees in house) —> passed float test
First mix 7 am (water 80.4 deg)
Autolyse 7:08 —> 7:48 (71 deg)
Water (80.1) and salt
BF 7:57 am (78 deg) —> 11:45
Initial shape/bench rest 11:50 —> 12:10
12:15 final proof
- 1 room temp (78 deg)
- 2:30 final proof
- oven at 460 (20/40)