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oven spring

"R K Johnson" <rkjohnson@usa.net>
Mon, 29 Nov 1999 19:46:53 -0500
v099.n064.9
Does anyone have any ideas as to why one loaf has great oven spring and
another has little or none?  It doesn't seem to vary with oven temperature
or time of bake, and I can't tie it down to any one recipe. In either case
the bread tastes good, but the ones with good oven spring look so much more
attractive. I've even let some rise in the pan lots more than double and had
good results, but also have had fallen loaves when doing that? Maybe
engineers shouldn't make bread?