mark

February 28, 2021 at 5:20pm

Hi There,
I am having a problem getting oven spring. My loaves are about 3" thick in the middle I store about 200g of starter in the fridge.
When I need it I add 200g flour, 200g water stir put into my oven with the light on within 2 hours then its doubled or tripled in size. Is this not a good idea? or am I not getting enough tension in the loaf, and its spreading out instead of up. I Knead your help. all my loves turn out that way .

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.