May 17, 2014 - 9:15am
Oven Spring
Hi All,
I could do with some guidance re. oven spring. I don't know if I'm getting all I should or not. So perhaps the experts can help.
What amount of oven spring is considered good - my batch today achieved a spring of 100% and 175% respectively (these were cooked differently) cf. the uncooked proved dough height. What do you get?
Thanks in advance
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How do you know the % of the Oven sping?
Mine rise beautiful but I would not know to what %.
Never to late to learn something new:)
...the proved dough before baking and the final loaf - expressed as a %age of the former. The reason I ask is because I'm not sure I'm getting the full rise. I just wondered what you considered acceptable.
Cheers
like you should maybe proof those rascals a bit longer, a spring of 175% has gotta yield a pretty exploded looking loaf.