I’m still new (only have made about 5 loaves) and I follow this recipe to the T, I’m still running into the issue where I have no “oven spring” to my loaf. Any tips/tricks? The bread is great and hasn’t come out gummy at all but I want that spring😩😂 pics of my loaves in the comments
by Zealousideal_Tip2091
5 Comments
https://preview.redd.it/2q5qho2zu4pe1.jpeg?width=3024&format=pjpg&auto=webp&s=3ee14989198ea67df4a4facf0a5426f2ee37ea6e
My most recents- cheddar and plain loaves
Focus on building the gluten, ensuring it is sufficiently fermented (just give it more time even), and high heat. She says 450 to start but my routine is 20 at 500 covered and then 18-22 at 420 depending on the size of the loaf. Your scores could use some work too. I’d try a different recipe if I’m being honest. Lot of red flags in that video for me and at the start when my process just kept failing I scrapped the whole thing including all my assumptions and started fresh.
I watched the entire thing and it seems so complicated. ☹️
It’s def a stunning loaf, but I just hate to utilize that much of my day for a single loaf. My shortest has been: hour rise, one s&f after 30 min and another 1 hour rise. So far it’s come out great.
Autolyse. Let the plain water and flour sit mixed for an hour before adding the starter. This allows the gluten to begin forming and I’ve found helps with oven spring