May 15, 2022 - 7:52pm
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Plain sourdough loaf without inclusions have better oven spring?
I got into the sourdough bandwagon a little less than a year ago (usually bake once a week). Never really looked into the issue of oven spring and open crumbs until I started seeing all these beautiful pictures on the internet and on social media.
So I usually bake my breads with inclusions (from seeds to nuts and fruits and savoury types like olives and sundried tomatoes). I think I have only baked plain loaves for a total of 3 times. I notice that I get better rise/appearance when baking plain loaves compared to those with inclusions. Is it just me or is that normal?
I have been using the same type of flour throughout my baking journey and I use 70% bread flour 20% wholewheat and 10% rye.
It's normal, inclusions weigh down the dough when it's expanding, and can also damage gluten strands if they are sharp. And inclusions themselves don't expand.