How can I improve oven spring when baking multiple loaves on a stone?
The inverted tray method might help. Preheat your oven to 230°C (446°F), use two trays, and add boiling water for steam. This setup can help you bake multiple loaves with good oven spring. I hope this brings you closer to that perfect loaf!
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is essential for the dough to hold its structure. After conducting several experiments, it seems that my sweet spot for maximum oven spring seems to be at around 230 °C (446 °F). Test the temperature of your oven, because in several cases the displayed temperature might not match the actual temperature of your oven [ 35 ]. Make sure to turn off the fan of your oven. Most home ovens are designed to vent the steam as fast as possible. If you can not turn the fan off, consider using a Dutch oven.
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