Hi ! I wanna know what to do to get a larger oven spring ?
The recipe is : 600 g bread flour ( 13,7 g protein ) 430 g water 72 g sourdough starter 12 g salt
Mix bread flour and water together and autolyse for 4 hours.
Then after 4 hours add 72 g sourdough starter slap into the dough. Then add 12 g salt also slap into the dough. Cover and rest for 40 minutes. After 40 minutes do 1st coil fold and cover for 40 minutes. Did 4 sets of coil fold over 2 hours and 40 minutes. Then after cover to finish bulk fermentation anywhere from 2 to 3 hours. ( note my home is very hot 29 – 30 degrees celsius maybe more so thats why its growing fast )
After bulk fermentation i shape my dough and then into well floured banneton. I stich my dough and then directly into the fridge.
I left it in the fridge for 10 hours. Then next day I preheat my oven with dutch oven inside for 1 hour at 250 degrees celsius ( 500 f ) .
After 1 hour i pick the dough from the fridge and score it and put in the dutch oven with the lid on for 20 minutes at 250 degrees celsius ( 500 f ).
Then after 20 minutes take off the lid and and drop the temperature to 200 degrees celsius ( 400 f ) and bake for another 30 minutes at 200 degrees celsius ( 400 f ).
So tell me your opinion on my loaf.
by Mindless_Ship_6803
9 Comments
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I think your loaf is perfect enough ✨️
This is a great looking loaf. Good ear score lift on top. Distribution on crumb looks like it was properly fermented and I don’t see too much sag on your dough which means it got as much oven spring as possible. Sourdough does not get as much of a lift as commercial yeast. But if you want to try to get more, do more kneading before for the coil folds. I knead for about 5-10 min initially then start folds after 30-40 min.
– Pre shape after bulk fermentation and rest for 30 min before doing a final shape.
– add an ice cube inside your Dutch oven when you add your dough and before you close the lid . This will give it more initial steam.
Let me know how it goes
great crumb— nicely fermented
Hi. They look very good indeed. ⭐⭐⭐⭐⭐. Nice open crumb may me just a tad over fermented as the bubbles seem just a tad flat.
Happy baking
I’ll have to try the long autolyse. This looks great!
Do you put ice cubes or spray Dutch oven? Been baking for 3 years and would be more than happy with this loaf. Nice work. What flour brand do you use ?
Put butter on it and put it in my mouth
Beautiful!