February 26, 2011 - 6:40am
Help with Cinnamon Raisin Oven Spring
Cinnamon Raisin Brick Shape ?
I've been making Peter Rheinhart's Cinnamon R/W bread for some time now. It rises well enough in the loaf pan. A good inch above the rim. However, there is no oven spring whatsoever. In fact, it recedes slightly below the rim. The resulting loaf resembles a brick, not the nice domed loaf I prefer. The crumb is nice enough though, not squished at all. The yeast is good, I use it with success on my weekly weekend Baguettes à la Bouabsa. Any thoughts?
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Maybe make the surface of the dough tighter next time. I noticed that when I don't create a tight surface, the bread doesn't rise up. Roll the dough tightly and seal the seam tight.
If so, it had already reached its maximum expansion before baking, hence the lack of oven spring and the subsequent collapse. For your next bake, try putting the bread in the oven when it has domed just 1/2 inch above the pan's rim, rather than a full inch. That should leave the bread with some capacity to expand further in the oven.
Paul