I’ve been having some issues getting real oven spring, but it seems completely random.
I made a loaf on Tuesday this week which turned out really well, I was very happy with the shape and crumb (first two photos)
Two days later I made a loaf using the exact same recipe, technique, time etc and it barely unfurled (last two photos). I can’t work out why.
Recipe below, maybe it’s a very subtle shaping or scoring issue? Trouble is, I tried very hard to do the exact same with both. Advice gratefully received.
330g very strong white bread flour
230g water
10g salt
75g starter
Autolyse overnight
Add starter and slap & fold for 10 mins until ready
BF using temp/% rise method, incorporating lamination and 2x coil folds
Pre shape, bench rest and shape. Proof for 30 mins, stitch seam and refrigerate overnight.
Bake scored in preheated DO with 3 ice cubes
by Introverted_Bear6180
10 Comments
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I think they look amazing, both of them!
If you’re confident in your scores try reducing your ice by a half a cube or so. Scores often won’t open due to too much heat or too much steam.
Maybe try a longer cold proof, but it looks fine.
It sounds like bulk fermentation was really short, but you didn’t specify anything about that 🤷🏾♀️
They are beautiful. Can you please tell me how to check the rise%/temp?
Both loafs look amazing. I love the symmetry of the second loaf, In fact I usually score so that my bread rises evenly
https://preview.redd.it/d1gl48m8e7gf1.png?width=2267&format=png&auto=webp&s=81630011aefac73135dfcad69411acbc7fd8b65c
Why oven spring if the crumb looks like a masterpiece!
Both crumbs look amazing and quite similar too. I guess your second loaf opened up less because of a more shallow scoring depth and/or angle.
The non oven spring loaf is objectively a better loaf and I bet it tastes better, too.
I think the second loaf might’ve been a bit over proofed. Look at how the crumb appears at the bottom, the very horizontal spreading while also seeming to compress. However the scoring was clearly different which can affect how the dough expands. Did you have any trouble shaping?
Your first loaf looks amazing though! Please post an update if you figure how to make it consistent.