I know that there was another thread going on several months back, but I would rather not revive an old thread.
Anyway, my story is that I bake bread as a hobby. It's a casual thing so I am severely limited in equipment. I do have the basics, just nothing fancy like bakings stones or material for creating steam.
Lets see now, I'm currently experimenting on making a great oven spring for white bread. It is a pan loaf in a glass pan of which I am unsure of the dimensions. I use three and a half cups of flour and add random amounts of water based on the consistency of the dough. Then I do the usual thing, let it rise, release the gas, then let it rise some more in the pan. Then I bake it for about 35 minutes in a 425 degree oven.
My problem here is that I have very little to no oven spring. I've managed to have great oven spring about a year ago about two times where it almost doubled in size. My mom has tried it once and, without letting it rise in the pan, managed to make it enormous and very fluffy inside. This proves that it is possible to have great oven spring.
However, I have tried it several times since then and have failed every single time to get good oven spring (nearly twice the size). I have experimented like adding butter or keeping the crust moist or even making steam inside of the oven, which was an extremely difficult thing to do. Every single experiment failed. I have no idea what to do next. None of the books I find in the library or the bookstore give any tips at all regarding this and I believe this forum is my only hope.
Can anyone help me?
Anyway, my story is that I bake bread as a hobby. It's a casual thing so I am severely limited in equipment. I do have the basics, just nothing fancy like bakings stones or material for creating steam.
Lets see now, I'm currently experimenting on making a great oven spring for white bread. It is a pan loaf in a glass pan of which I am unsure of the dimensions. I use three and a half cups of flour and add random amounts of water based on the consistency of the dough. Then I do the usual thing, let it rise, release the gas, then let it rise some more in the pan. Then I bake it for about 35 minutes in a 425 degree oven.
My problem here is that I have very little to no oven spring. I've managed to have great oven spring about a year ago about two times where it almost doubled in size. My mom has tried it once and, without letting it rise in the pan, managed to make it enormous and very fluffy inside. This proves that it is possible to have great oven spring.
However, I have tried it several times since then and have failed every single time to get good oven spring (nearly twice the size). I have experimented like adding butter or keeping the crust moist or even making steam inside of the oven, which was an extremely difficult thing to do. Every single experiment failed. I have no idea what to do next. None of the books I find in the library or the bookstore give any tips at all regarding this and I believe this forum is my only hope.
Can anyone help me?