Sigh, the spring thing


Just joined this board and am a little dismayed that my first post has to be this, since it has to be the most-posted item in here, but...

In my case, no matter what recipe I follow, I don't get no spring. Specifically the bread has great strength and surface tension when I put it in the fridge overnight, and it does rise about double. But when I take it out to turn it onto the bread stone or in the dutch oven, it just slumps back to something of the shape and consistency of a cow pattie. 


Yes, I spray the loaf with water, spray the inside of the oven or the dutch oven, all that. 


What am I doing wrong?


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