What influences oven spring

[CRUZMISL]

HI All,

Any tips on how to maximize oven spring? Some loaves I make puff like crazy while others are a little less enthusiastic even though the methods are the same. What influences oven spring the most?

Thanks,

Joe

[andiesenji]

Heat, of course, and flexibility of the "skin" - which is why moisture, steam or ?? will promote more spring, it makes the surface of the dough more flexible. You really notice it when you slash the tops and see the dough expand greatly where it is cut.

Back in the mid 50s, when I went to baking school, we brushed water on some of the formed loaves (not in pans) that had been proofing outside a proofing (steam) box.

In my mom's baker, the ones that proofed in the steam box were on rolling racks and we rushed them from the box to the oven and got them into the oven as soon as physically possible. The box would only hold 8 racks so we had to leave some of the loaves out if we had a big batch and there was an obvious difference between those that were exposed to steam and the others.

We had a 16 shelf Peterson revolving tray oven which originally did not have a steamer. In the early 60s a steamer was installed, which made a big difference, however I was long gone by then so it didn't help me much.

You might want to take a look at Baking 911 lots of information at this site.

Edited February 21, 2006 by andiesenji (log)

[jackal10]

Biggest variable is degree of proof. The loaves need to be not fully proved for biggest oven spring, and overall lightest loaf.

Lots of bottom heat, and a hot oven

[Anna N]

Biggest variable is degree of proof. The loaves need to be not fully proved for biggest oven spring, and overall lightest loaf.

Lots of bottom heat, and a hot oven

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Jack, I know what fully proved is, but how do you determine not fully proved but still proved enough? Thanks.

[jackal10]

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Jack, I know what fully proved is, but how do you determine not fully proved but still proved enough?  Thanks.

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I'm afraid the answer is experience and experimentation.

I know for my sourdough starter, under my conditions (about 30C/90F), for straight bread (not enriched or sweet), 2% salt, the answer is about 4 hours or overnight in the fridge. For instant yeast, about 45 minutes. Change by 10% for each degree C difference in dough temperature (say 5% for each degreeF). YMMV.

http://forums.egullet.org/index.php?showtopic=82234

As I showed in the demo, one way is to put some of the dough in a glass jar, and when it is about doubled, it has proved. In the old days they used to put a ball of dough in a glass of water, and when it floated the bread was proved.

Many domestic recipes prove too long. Try halving your proof times, and you may be surprised!

Edited February 21, 2006 by jackal10 (log)

[CRUZMISL]

Interesting. I may have let my last sourdough proof too long which may have been the reason for the lackluster spring. I always add 2 cups of boiling water to a half sheet pan that is under my stone. I let it go a bit longer than usual in hopes of getting a bit more flavor but ended up with a flatter loaf. No one likes a flat loaf

Edited February 21, 2006 by CRUZMISL (log)

[slbunge]

You may already be doing this, but be sure to be consistent with pre-heat. For example, if you are in a hurry one time and only pre-heating for 30 minutes, your stone will have less thermal energy stored withing to resist the change in temp as you open the oven door to load your loaf. Lower dips in temperature will certainly result in less spring.

[Anna N]

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Jack, I know what fully proved is, but how do you determine not fully proved but still proved enough?  Thanks.

←

I'm afraid the answer is experience and experimentation.

I know for my sourdough starter, under my conditions (about 30C/90F), for straight bread (not enriched or sweet), 2% salt, the answer is about 4 hours or overnight in the fridge. For instant yeast, about 45 minutes. Change by 10% for each degree C difference in dough temperature (say 5% for each degreeF). YMMV.

http://forums.egullet.org/index.php?showtopic=82234

As I showed in the demo, one way is to put some of the dough in a glass jar, and when it is about doubled, it has proved. In the old days they used to put a ball of dough in a glass of water, and when it floated the bread was proved.

Many domestic recipes prove too long. Try halving your proof times, and you may be surprised!

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Thanks! I suspect I allow it to prove too long. I have been away from baking for about two weeks now due to other commitments and I missing it. Time to return to my usual schedule and see if I can improve my breads.

[rickster]

It seems there are two approaches to steam in home bread baking. One is to mist the oven when the loaf is inserted and maybe once or twice shortly after. The other approach is to put a pan of water in the oven throughout the baking process. Is there a difference in the oven spring or overall quality of the crust/loaf between the two methods?