August 19, 2022 - 11:31pm
Not enough oven spring
Hello,
I have not baked in 4 years, and today I am starting again. Unfortunately I didn't have enough oven spring on my sourdough country loaf( Tartine Bread Recipe). What is the problem can someone please explain to me? Is it over proofed, under proofed, or too much tension created?
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First, thanks for posting. It is always good to see new people joining in these discussions and sharing information.
Your loaf doesn't look bad, but you don't describe what you did along the way to this result. My initial thoughts are that perhaps your shaping allowed the dough to spread or your banneton was not providing enough support on the sides during proofing.
For what it is worth to you (pictures always helped me), I posted a blog on this bread a couple of years ago. Here is it: https://www.thefreshloaf.com/node/64305/tartine-basic-country-bread Perhaps something in my description of the steps and something in the photos will help you identify what you might have done or not done.
Happy baking.
Ted
Thank you will watch you link
I think it looks fine. Keep baking with the sourdough and that should bring the yeast level back up to what you remember. Funny how things will come back to you when you're in motion. Review your old notes and relax. Crust has a nice even color all around.
Mini
Thank you Mimi for your encouragement