February 6, 2013 - 12:56pm
Semonlina Bread (Hamelman) - Oven spring
Hello everybody,
I just bought the second edition of Hamelman's Bread.
My question is about oven spring. Since there are hardly pictures in the book, I wonder if every bread should have an oven spring.
I made the Rye Sourdough bread and it was beautiful! A nice ear, the crust open, ...
Then I made the Semoline sourdough bread (with liquid levain) but there is no oven spring (almost none, no ear, ...).
Is that normal? How to tell if a bread should have an oven spring (based on the formula maybe?).
Or was my bread poorly baked?
Share
Do you have a recipe?
are you sure your levain was active and you had enough gluten available and that the dough wasn't overproofed prior to baking>
D
www.allthingswheat.com
Here is is the formula / recipe:
Adapted from Jeffrey Hamelman’s Bread: a baker’s book of techniques and recipesMake 2 large loaves
Liquid levain buildBread flour 136 gWater 170 gMature culture (liquid) 28 gFinal doughBread flour 227 gDurum flour 544 gWater 437 gSalt 17 g (1T)Sesame seeds, toasted 45 gLiquid levain 306 g (all less 2 T)