June 20, 2014 - 5:17pm
Oven Spring
I use a Sassafras clay cover to bake my bread--and get fantastic results. I follow Chad Robertsons method quite faithfully. When I remove the cover after the recommended 20 minutes to allow the crust to brown, the loaf has risen about 3 times higher than when it went into the oven. Looks magnificent! However, when I finally take the loaf out after 45-50 minutes, it has sunk down to about 2 times the original height. I've tried increasing the time under the cover to 30 to 35 minutes in the hope that the extra time will 'set' the dough, with the same results. Any suggestions?
Michael
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Remove the steam a bit earlier opposed to longer so the crust starts to set when loaf is at its fullest. The longer you retain the steam the crust won't begin to set.
Pictures are great to help diagnose and repair.
Cheers
josh
Thanks Josh--I'll give this a try and report back. I'll also include a picture next time.
Michael