For MASSIVE Oven Spring turn your oven OFF

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[kendrickpavey]

Have read about this before but never tried it. So heated up the oven and Dutch oven to 300C, whacked in my loaf and turned off the oven for 10. Turned on the oven and baked as normal but reduced bake time by 5 mins. Bam! Best spring I have ever had in four years of sourdough baking. Thanks Jack! I am stoked

[vishypai]

Thank you! Very interesting! A video demonstrating this phenomenon would be really nice to watch and learn.

[francoistexier]

This is by far the best advice ever. Thank you thank you thank you.
After years of baking nice breads but without oven spring, the solution was there. Simple. Too simple.
You're the BEST.
OH DID I SAY THANK YOU!!!!

[kirklisuzzo]

You are continuously improving our learning curve, thank you Jack, again!!!!

[charlesjenks]

Hi Jack
I tried the turn off oven trick and it works. Huge loaf and not dry. Yay

[johnhanes]

I get my best oven spring by starting in a cold oven. I use two breadpans, one covering the other as a lid. Remove the cover half way through for a nice crust. I also heat the oven and then turn it off to proof. More experimentation is in order. Thanks Jack.

[TrevorSmart]

Hi Jack a great tip that worked a treat.
My oven is electric and expels the hot air when you turn it off or turn it down. So I simply turned it off at the main switch then turned it back on again after 10 minutes… my best bloomer ever!

[fredjonas]

It's always the science. Mind frigging blown. Thanks for the info.

[minahstapler]

Just tried and it works! The best oven spring so far.

[easttennesseeexpat]

I was amazed by how well this works! Thanks for sharing.
I proofed two "Italian" loaves on a heavy, cold cast iron pizza pan. I preheated the oven to 450F, then just before putting the loaves & iron in, I adjusted the set point to 350F. I also threw a shot glass full of water into a pot under the loaves. The result was that my loaves doubled in size while baking and height may have almost tripled. I am using all-purpose flour because it costs about 1/3 the price of bread (or strong) flour. The cost for making two 350 gram loaves is presently less than 50 cents.

[susangordon]

Sometimes it's the simplest concepts that escape us most easily! Thank you Jack!

[numero]

Very informative gonna give it a try. I did have to watch till the end. Needed to hear everything.

[roxanem]

Thanks Jack. I had nice oven spring before, not great, but OK. But this method blew my sox off. The oven spring was the best I've ever had. Just crazy good.

[RUTH-mbth]

Great tip. Om trying it with my next bake I baked bread forc25 years with the Aga stove on the farm and what youbsay is so true . Now we're in the city I miss that stove . 😢 thanks for a good video...clear and informative ❤

[christinerose]

For anyone like me who don’t have any fancy stuff I proof my bread on a upside down cookie tray on parchment paper and slide it onto my pizza stone, get a great spring, amazing

[ljneumann]

I tried this with a no knead crusty white bread recipe that I found on the King Arthur Flour website. I make this recipe a lot because it makes enough dough for 3 loaves (baking one loaf a day for three days). Turning the oven off made the dough even crispier (didn’t think that was possible!). I normally bake for 35 minutes, but this time turned the oven off for 10 minutes and then baked for 30 minutes with the heat back on. Thanks Jack!!

[byronquinley]

What’s cool is he’s a professional and still learning and willing to experiment. Life lesson right there

[dickgostling]

No matter how old you get, you can always learn something new. Don’t stop Jack for when you win with new knowledge we also win because you share

[jascss]

Perfect. Love this hot box concept. I have same oven and same problems u stated. My crust gets so hard and so tough n zero oven spring

[DavidMaurand]

Based on this video I have done this a couple times. I am not getting any more vertical bounce than I get in a dutch oven, but I am getting an airy, more sandwich-y loaf.