April 26, 2021 - 11:37pm
Regular baking pans for oven spring?
Hi,
I’m new to baguette baking and new to The Fresh Loaf as well. I apologize if this has been asked. I can not find it from my search on the forum.
For oven spring, besides the fermentation, score, steam etc. Can I get a good oven spring with regular baking pans that can withstand 450F or above? Or must I get a dutch oven, baking steel or stone?
Thank you,
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that doesn't melt or burn. That said, I get plenty of use out of normal baking sheets without any fancy equipment. I don't own a stone.
Thank you Mini Oven.
That's good to know. How long do you have to preheat to get the "explosive" oven spring?
Double post
Explosive oven spring envolves a number of factors. One can even put dough in a cold oven and get an "explosion."
Getting a good rise from the dough while baking is a combination of gas bubbles expanding and baking while the gas is still trapped within the dough. Ovens vary in how they heat and how long they take to preheat. The question is too vague to answer with any precision. How long does your oven take to preheat?
Explosion... This answer will depend on the type of dough and how fermented, how many gas bubbles are in the dough. I'm often thinking about the exceptions. A tight set or dry skin on the dough surface plus trapped increasing pressure with abundant and very active yeast, plus heat------> a sudden tearing releasing pressurized still fluid dough can be said to "explode" in the oven.
If you want to preheat the oven, most ovens will indicate when the preheating is done. My electric oven for instance shows two lights when I turn on the oven. When the oven reaches the temperature I set, one light goes off. As the oven bakes the bread, this light will go on and off again controlled by the oven thermostat.
Awesome set of information. I am using a gas oven and preheating it 450F. The oven says temperature reached usually around 15minutes. I let it keep going for another 5 or 10 with the baking sheet in there.
Perhaps my shaping is not creating the dough skin tension you addressed. Also will look into the room temperature my dough is proofing at. I usually put it in oven with heated water to keep it around 80F but i'm now thinking it's too much.
Thanks again for the tips
I have a gas oven and cook tater tots on a regular sheet pan at 425/450F every week. The only problem I have is that my big one is thin and tends to warp a bit at high heat. So if that's an issue for you then look into a thicker sheet pan. If you want to know when your oven reaches temperature then get an oven thermometer, they are not expensive, less than $5 for one you can just hang in there. As for bread, I bake on my smaller yet thicker sheet pan with no problems, but I don't go past 450F (I don't need to).
Thank you! I’ll definitely look into some type of oven temperature reader