Everything To Know About Oven Spring, Ears & Scoring. Complete Guide to Perfection.

Here are all the things that are preventing your bread loaves from looking like in the pictures! This is a guide on Oven Spring, Ears and Scoring, everything you need to know to achieve the most beautiful openings!

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#scoring #ovenspring #breadmaking

[ilyar]

Hi. Something here doesn't look right. The two first loafs are very saggy, and look too weak / wet from the start. The third loaf was firm, compared to the other, from the start.

[skyboat]

I'm sorry but ths tests are totally misleading. The reason the second loaf turned into a frisbee wasn't because of lack of steam. It was because the dough was clearly a lot weaker. It even spread like a frisbee the moment you took it out of the banneton. Steam helps with good crust, scoring gives you a visually appealing result, and that's about it. Consult modernist bread for more info on how oven spring has nothing to do with scoring and steam.

[kitkanok]

Experiment really help as you. Decided to used two over proof bread in your 1st two examples. Very clever😅

[sirLJson]

Uff. Got this video recommended and the first 13 seconds were already hard to watch. A bit too much editing and sound effects. Just my opinion. Now I'll go on actually watching the video. Hope I'll learn something. My bread just won't spring.

[leimaniax]

I appreciate effort in the video, friend. One request: Less circus sound effects, please!! It detracts from your work

[alejandrogarcia-swic]

Before I had amazing oven spring but flat bread, now fluffy but no oven spring hehehe

[sylviah]

Also second I think was the flat loaf..it also looked over proofed.

[XavierArte]

Good for baking at home but not adapted for small and bigger production

[carstenkjller]

I’d like to Ask. Can it be that the bottom of the baguettes are a little less hard in the Crust when You uses paper to let them rest and proof on, instead of a flour sprinkled Cousche?
Just a question of fine tuning my skills.

[salarycat]

My breads look a lot like the overproofed or the overhydrated versions. The problem is it doesn't rise so much while proofing so I guess I might be overproofing it while waiting for it to react. Maybe my sourdough is weak but I've been feeding it daily for a month now. Hard to get the hang of it.

[LarkOfTheWoods]

Note that regular plastic bags start to melt above 212 F/100 C, so do not use them in an oven.

[raiziadler]

How many degrees do you recommend for open even bake

[maylhu]

I alway did right side that bread.haha.😂

[cachi-]

@1:38, it looks like a giant Madeleine! 😂

[Doron-free]

You talk about under-/overproofing but don't give any advice on how to monitor that. For a complete guide, that's very much incomplete. It's a nice video, but I wish you would focus more on some points and really go from a-z in the necessary aspects.

[outdoor]

the loaf you backed with scoring and steam seamed to have much stronger dough. Seemed to keep its shape better? What was different?

[alannunez]

This is very misleading. He switches out the dough before baking. He does this because most of the time you’ll get an ear if you properly ferment the dough and choose the correct hydration regardless of these tricks

[ineskirby]

Hola, ok I being fallowing you, finally I have mine sourdough ready, it took me a lots a paciencia, but finally got it where I put a drop in the water and “datan” it was ready to use, ok but I’m not going to use it right away, so my question to you is where I storage my sourdough until I use it, fridge or still where I had it during the process? Thank you for tu tiempo.
Inés Kirby from South Carolina.

[jensguldager]

Can i use a small tray with cleaned granite stones for steam? I let the rocks heat up with the beaking steel

[cliffcox]

Is it true that too much flour will inhibit spring.. Also do not spray the loaf, but spray inside the pan? Finally are ice cubes ok?