Baking in a Rational Combi, oven spring questions.

Lady Grey

I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. But I'm not satisfied with the oven spring I'm getting. I'd love for any of you to look over my recipe & baking instructions & see if you can figure out what's keeping the bread from generating those beautiful, large air bubbles & the wide splits where I've scored? I'd love to hear what any of you have to say to this.

 

Here is a link for my recipe, I wrote it out for friends who have no experience with SD bread, but wished to learn- so it's rather detailed, & easy to follow. 

https://docs.google.com/document/d/1ld8gOIirJgN5e3l2lhA-1OTXz5d2ZOo-cmih...

 

I bake it in a preheated oven at 400° (on a hot, iron deck) with full steam for 25 minutes, & then at 400°for 20 minutes with no steam.  

(I've also tried  500° for the first bake settings, still playing around with the temp, trying to find the best.) the picture I've attached here is of the biggest holes I've yet seen. 

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