*Cannot* get that “Oven Spring”sourdough bread making-without bakers yeastHow to build steam in the oven for getting an oven spring?Why did my French bread neither rise nor bake properly?I want to duplicate my bread mistake!Why is my bread falling flat?Xanthan gum in bread bakingIssue getting Atta bread rightDoes room temperature affect rising time for bread dough?Can using a poolish or biga preferment help me make a less dense wholemeal bread?Over proofed dough still good?
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*Cannot* get that “Oven Spring”
sourdough bread making-without bakers yeastHow to build steam in the oven for getting an oven spring?Why did my French bread neither rise nor bake properly?I want to duplicate my bread mistake!Why is my bread falling flat?Xanthan gum in bread bakingIssue getting Atta bread rightDoes room temperature affect rising time for bread dough?Can using a poolish or biga preferment help me make a less dense wholemeal bread?Over proofed dough still good?
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of dried crust on top... even though I covered it with a clear shower cap), and I also preheated the oven for 45 minutes with a cast iron pan of water in the bottom of the oven, and a pizza stone. I placed the bread pan directly on the pizza stone.
The theory for oven spring is that the bubbles in the dough heat rapidly and expand. So there needs to be room for expansion (humid oven, no solid "crust" preventing it from expanding), and rapid heat transfer (pre-heated pizza stone).
It. Just. Won't. Work.
Any ideas?
P.S. - This is for gluten-free bread-making, but it should work just the same. All the recipes I try all assume that you'll get that oven spring. But I never do. Ugh. In case anyone is wondering, the latest recipe I have tried is this one: http://www.lynnskitchenadventures.com/2014/04/light-fluffy-gluten-free-bread-recipe.html
bread oven gluten-free proofing
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
|
show 3 more comments
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of dried crust on top... even though I covered it with a clear shower cap), and I also preheated the oven for 45 minutes with a cast iron pan of water in the bottom of the oven, and a pizza stone. I placed the bread pan directly on the pizza stone.
The theory for oven spring is that the bubbles in the dough heat rapidly and expand. So there needs to be room for expansion (humid oven, no solid "crust" preventing it from expanding), and rapid heat transfer (pre-heated pizza stone).
It. Just. Won't. Work.
Any ideas?
P.S. - This is for gluten-free bread-making, but it should work just the same. All the recipes I try all assume that you'll get that oven spring. But I never do. Ugh. In case anyone is wondering, the latest recipe I have tried is this one: http://www.lynnskitchenadventures.com/2014/04/light-fluffy-gluten-free-bread-recipe.html
bread oven gluten-free proofing
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
7
Gluten free doesn't work "just the same". I can't tell you exactly what your problem is, but gluten is very much involved in regular bread rising.
– rumtscho♦
Mar 3 '15 at 22:14
Have you verified the temp of your oven?
– Mr. Mascaro
Mar 3 '15 at 22:26
@jbarker2160: Yes. I have an oven thermometer.
– threehappypenguins
Mar 3 '15 at 22:53
1
@rumstcho: No, you're not going to get as much as a spring as the gluten counterpart, but countless people are able to still get a spring with gluten free bread. I'm not only not getting a spring, it's falling a little.
– threehappypenguins
Mar 3 '15 at 22:53
I wonder what the experts here think about this method of managing steam. I would guess that because modern ovens are designed to vent steam that you might be losing it as fast as you are creating it. I'd consider some options for trapping steam.
– Rick
Mar 4 '15 at 2:50
|
show 3 more comments
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of dried crust on top... even though I covered it with a clear shower cap), and I also preheated the oven for 45 minutes with a cast iron pan of water in the bottom of the oven, and a pizza stone. I placed the bread pan directly on the pizza stone.
The theory for oven spring is that the bubbles in the dough heat rapidly and expand. So there needs to be room for expansion (humid oven, no solid "crust" preventing it from expanding), and rapid heat transfer (pre-heated pizza stone).
It. Just. Won't. Work.
Any ideas?
P.S. - This is for gluten-free bread-making, but it should work just the same. All the recipes I try all assume that you'll get that oven spring. But I never do. Ugh. In case anyone is wondering, the latest recipe I have tried is this one: http://www.lynnskitchenadventures.com/2014/04/light-fluffy-gluten-free-bread-recipe.html
bread oven gluten-free proofing
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of dried crust on top... even though I covered it with a clear shower cap), and I also preheated the oven for 45 minutes with a cast iron pan of water in the bottom of the oven, and a pizza stone. I placed the bread pan directly on the pizza stone.
The theory for oven spring is that the bubbles in the dough heat rapidly and expand. So there needs to be room for expansion (humid oven, no solid "crust" preventing it from expanding), and rapid heat transfer (pre-heated pizza stone).
It. Just. Won't. Work.
Any ideas?
P.S. - This is for gluten-free bread-making, but it should work just the same. All the recipes I try all assume that you'll get that oven spring. But I never do. Ugh. In case anyone is wondering, the latest recipe I have tried is this one: http://www.lynnskitchenadventures.com/2014/04/light-fluffy-gluten-free-bread-recipe.html
bread oven gluten-free proofing
bread oven gluten-free proofing
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
asked Mar 3 '15 at 22:04
threehappypenguinsthreehappypenguins
11
11
7
Gluten free doesn't work "just the same". I can't tell you exactly what your problem is, but gluten is very much involved in regular bread rising.
– rumtscho♦
Mar 3 '15 at 22:14
Have you verified the temp of your oven?
– Mr. Mascaro
Mar 3 '15 at 22:26
@jbarker2160: Yes. I have an oven thermometer.
– threehappypenguins
Mar 3 '15 at 22:53
1
@rumstcho: No, you're not going to get as much as a spring as the gluten counterpart, but countless people are able to still get a spring with gluten free bread. I'm not only not getting a spring, it's falling a little.
– threehappypenguins
Mar 3 '15 at 22:53
I wonder what the experts here think about this method of managing steam. I would guess that because modern ovens are designed to vent steam that you might be losing it as fast as you are creating it. I'd consider some options for trapping steam.
– Rick
Mar 4 '15 at 2:50
|
show 3 more comments
7
Gluten free doesn't work "just the same". I can't tell you exactly what your problem is, but gluten is very much involved in regular bread rising.
– rumtscho♦
Mar 3 '15 at 22:14
Have you verified the temp of your oven?
– Mr. Mascaro
Mar 3 '15 at 22:26
@jbarker2160: Yes. I have an oven thermometer.
– threehappypenguins
Mar 3 '15 at 22:53
1
@rumstcho: No, you're not going to get as much as a spring as the gluten counterpart, but countless people are able to still get a spring with gluten free bread. I'm not only not getting a spring, it's falling a little.
– threehappypenguins
Mar 3 '15 at 22:53
I wonder what the experts here think about this method of managing steam. I would guess that because modern ovens are designed to vent steam that you might be losing it as fast as you are creating it. I'd consider some options for trapping steam.
– Rick
Mar 4 '15 at 2:50
7
7
Gluten free doesn't work "just the same". I can't tell you exactly what your problem is, but gluten is very much involved in regular bread rising.
– rumtscho♦
Mar 3 '15 at 22:14
Gluten free doesn't work "just the same". I can't tell you exactly what your problem is, but gluten is very much involved in regular bread rising.
– rumtscho♦
Mar 3 '15 at 22:14
Have you verified the temp of your oven?
– Mr. Mascaro
Mar 3 '15 at 22:26
Have you verified the temp of your oven?
– Mr. Mascaro
Mar 3 '15 at 22:26
@jbarker2160: Yes. I have an oven thermometer.
– threehappypenguins
Mar 3 '15 at 22:53
@jbarker2160: Yes. I have an oven thermometer.
– threehappypenguins
Mar 3 '15 at 22:53
1
1
@rumstcho: No, you're not going to get as much as a spring as the gluten counterpart, but countless people are able to still get a spring with gluten free bread. I'm not only not getting a spring, it's falling a little.
– threehappypenguins
Mar 3 '15 at 22:53
@rumstcho: No, you're not going to get as much as a spring as the gluten counterpart, but countless people are able to still get a spring with gluten free bread. I'm not only not getting a spring, it's falling a little.
– threehappypenguins
Mar 3 '15 at 22:53
I wonder what the experts here think about this method of managing steam. I would guess that because modern ovens are designed to vent steam that you might be losing it as fast as you are creating it. I'd consider some options for trapping steam.
– Rick
Mar 4 '15 at 2:50
I wonder what the experts here think about this method of managing steam. I would guess that because modern ovens are designed to vent steam that you might be losing it as fast as you are creating it. I'd consider some options for trapping steam.
– Rick
Mar 4 '15 at 2:50
|
show 3 more comments
3 Answers
3
active
oldest
votes
I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, or at the very least result in a lackluster rise.
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
3
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
add a comment |
I've worked very little with gluten free dough recipes but I have made a number of styles and recipes, and here's what experience and a little thought is telling me.
Maybe you have too much steam. Some bread recipes actually prefer a very dry, hot oven. If your bread has more protein than starch/gluten the moisture may be weakening the structure of the bread while cooking before it has a chance to "lock in" the shape, causing the collapse.
My suggestion is go to a hot oven, and depending on your loaf size up your temp by 20-30 degrees. This may give you the lift you're looking for.
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
add a comment |
Any chance there's a lot of noise in your kitchen? Maybe urban legend or not but I know every time my mom's made yorkshire pudding we have to be queit otherwise they won't rise properly.
I also strongly agree with the gluten differential - gluten brownies compared to gluten free brownies have a completely different texture and 'springiness'
answered Mar 4 '15 at 0:09
videojamvideojam
1
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, or at the very least result in a lackluster rise.
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
3
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
add a comment |
I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, or at the very least result in a lackluster rise.
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
3
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
add a comment |
I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, or at the very least result in a lackluster rise.
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, or at the very least result in a lackluster rise.
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
answered Mar 3 '15 at 22:29
frankofranko
5,1311521
5,1311521
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
3
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
add a comment |
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
3
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
I have an oven thermometer. Also, I follow the recipe directions to a T. In fact, I let it proof for the shorter recommended duration (1 hr 15 minutes).
– threehappypenguins
Mar 3 '15 at 22:54
3
3
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
– franko
Mar 4 '15 at 4:09
add a comment |
I've worked very little with gluten free dough recipes but I have made a number of styles and recipes, and here's what experience and a little thought is telling me.
Maybe you have too much steam. Some bread recipes actually prefer a very dry, hot oven. If your bread has more protein than starch/gluten the moisture may be weakening the structure of the bread while cooking before it has a chance to "lock in" the shape, causing the collapse.
My suggestion is go to a hot oven, and depending on your loaf size up your temp by 20-30 degrees. This may give you the lift you're looking for.
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
add a comment |
I've worked very little with gluten free dough recipes but I have made a number of styles and recipes, and here's what experience and a little thought is telling me.
Maybe you have too much steam. Some bread recipes actually prefer a very dry, hot oven. If your bread has more protein than starch/gluten the moisture may be weakening the structure of the bread while cooking before it has a chance to "lock in" the shape, causing the collapse.
My suggestion is go to a hot oven, and depending on your loaf size up your temp by 20-30 degrees. This may give you the lift you're looking for.
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
add a comment |
I've worked very little with gluten free dough recipes but I have made a number of styles and recipes, and here's what experience and a little thought is telling me.
Maybe you have too much steam. Some bread recipes actually prefer a very dry, hot oven. If your bread has more protein than starch/gluten the moisture may be weakening the structure of the bread while cooking before it has a chance to "lock in" the shape, causing the collapse.
My suggestion is go to a hot oven, and depending on your loaf size up your temp by 20-30 degrees. This may give you the lift you're looking for.
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
I've worked very little with gluten free dough recipes but I have made a number of styles and recipes, and here's what experience and a little thought is telling me.
Maybe you have too much steam. Some bread recipes actually prefer a very dry, hot oven. If your bread has more protein than starch/gluten the moisture may be weakening the structure of the bread while cooking before it has a chance to "lock in" the shape, causing the collapse.
My suggestion is go to a hot oven, and depending on your loaf size up your temp by 20-30 degrees. This may give you the lift you're looking for.
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
answered 5 hours ago
BrownRedHawkBrownRedHawk
26114
26114
add a comment |
add a comment |
Any chance there's a lot of noise in your kitchen? Maybe urban legend or not but I know every time my mom's made yorkshire pudding we have to be queit otherwise they won't rise properly.
I also strongly agree with the gluten differential - gluten brownies compared to gluten free brownies have a completely different texture and 'springiness'
answered Mar 4 '15 at 0:09
videojamvideojam
1
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
add a comment |
Any chance there's a lot of noise in your kitchen? Maybe urban legend or not but I know every time my mom's made yorkshire pudding we have to be queit otherwise they won't rise properly.
I also strongly agree with the gluten differential - gluten brownies compared to gluten free brownies have a completely different texture and 'springiness'
answered Mar 4 '15 at 0:09
videojamvideojam
1
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
add a comment |
Any chance there's a lot of noise in your kitchen? Maybe urban legend or not but I know every time my mom's made yorkshire pudding we have to be queit otherwise they won't rise properly.
I also strongly agree with the gluten differential - gluten brownies compared to gluten free brownies have a completely different texture and 'springiness'
answered Mar 4 '15 at 0:09
videojamvideojam
1
Any chance there's a lot of noise in your kitchen? Maybe urban legend or not but I know every time my mom's made yorkshire pudding we have to be queit otherwise they won't rise properly.
I also strongly agree with the gluten differential - gluten brownies compared to gluten free brownies have a completely different texture and 'springiness'
answered Mar 4 '15 at 0:09
videojamvideojam
1
answered Mar 4 '15 at 0:09
videojamvideojam
1
answered Mar 4 '15 at 0:09
videojamvideojam
1
answered Mar 4 '15 at 0:09
videojamvideojam
1
1
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
add a comment |
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
Again, gluten free may not have as much oven spring as the gluten counterpart, but it will still have oven spring. Mine is not only not getting spring, but it's actually falling a little. Also, I bake mainly when my kids are napping. So I doubt that is it.
– threehappypenguins
Mar 4 '15 at 0:13
add a comment |
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7
Gluten free doesn't work "just the same". I can't tell you exactly what your problem is, but gluten is very much involved in regular bread rising.
– rumtscho♦
Mar 3 '15 at 22:14
Have you verified the temp of your oven?
– Mr. Mascaro
Mar 3 '15 at 22:26
@jbarker2160: Yes. I have an oven thermometer.
– threehappypenguins
Mar 3 '15 at 22:53
1
@rumstcho: No, you're not going to get as much as a spring as the gluten counterpart, but countless people are able to still get a spring with gluten free bread. I'm not only not getting a spring, it's falling a little.
– threehappypenguins
Mar 3 '15 at 22:53
I wonder what the experts here think about this method of managing steam. I would guess that because modern ovens are designed to vent steam that you might be losing it as fast as you are creating it. I'd consider some options for trapping steam.
– Rick
Mar 4 '15 at 2:50