How can I get more oven spring from a tin loaf?
I've recently gone back to baking tin loaves using a generous-sized farmhouse style tin.
This recipe is approx one-third wholemeal, remainder stoneground white, hydration 67%, 600g flour so it will come out at a little under 1kg or a generous 2lb.
I get a good rise on the final proof but I get very little oven spring on top of that – unlike when I bake out of the tin.
I'm baking at 200 deg C/420 def F initially which is the max my Bosch oven will go to, with stones top and bottom.
Not using steam as it seems like overkill for tin baking. Could be a factor?
No problem with the finished loaf but like everyone I'm just looking for that little bit more and my wife likes really light, fluffy bread. (Preferably in a wrapper but lets not go there...!)
How could I improve the oven spring?
1. Making sure the right sized dough for the loaf tin used is important
2. If the sized dough for the tin is used then final proofing till it crests the top is a good indication of when to bake
3. Making sure your oven is hot enough is a factor so try preheating to 240 C then dropping to 210 C after you put the bread in.
4. Steam will also be a factor. If the top crusts over too quickly then it will inihibit oven spring. Fan ovens will dry out the top even quicker. And also if there is an element overhead it'll crust over quickly. Heat up your oven to 240 C and at this stage elements and fan are not a problem. When you put the dough in have you got an option of switching off the fan and top element?
(Can't see post on the forum but read the email)
I did say that 200 deg C is max for this fan oven. No overhead element. It goes a little above that temperature. Works fine for baking in dutch oven.
Always forget to copy my post before I send.
So apart from right sized dough for loaf tin (which i'm sure it is) and taking into account that a dutch oven works fine (but remember it is pre-heated and your loaf tin isn't) the lack of steam might be an issue.
Fan ovens are an issue. Dutch ovens get around this as the dough is enclosed and it creates its own steam.
The tin is a large farmhouse style one, not the tiny ones sold in shops.
of the tin? And what size dough are you using? (by weight)
Tin that relates to photo is 250mm long, basically 120mm x 120mm section but widens to 150mm at top. (I would show it if I could find a way to post 2nd image.)
Dough was 600g + 400 hydration = 1000g
Not sure how relevant size of tin is. I just want it to spring well beyond the final proof level for whatever amount, whatever tin I use.
For a 1kg dough is 190mm x 120mm x 9cm. Your loaf tin is longer and deeper.
Support will help a lot.
Does your dough (as a visual guide) fill just over half when shaped and placed in the loaf tin?
No, not that much. I may try upping the batch as it keeps quite well. Want to keep the slice farmhouse loaf size.
how many rises?
Very little oven spring may mean your goals are set too high before baking. Either the dough is close to overproofing when baked or it needs more bulk rises closer together. Any details?
First rise, reduced yeast, slow and overnight. I then S&F and add a couple of grams more yeast, then final proof.
I'd try upping the dough weight for the extra large pan.
http://www.thefreshloaf.com/node/23352/dough-ball-sizes-common-bread-shapes
a reply in that post mentions a 10 x 5 inch pan, which is close to what you have and the weight dough required.