I was wondering if someone could give me an explanation as to the cause of oven spring? I was working at the bakery last evening and had to make a batch of cracked wheat bread. Normally, when doing bread, I mix the dough, let it rest, form my loaf, which I put in the pan to rise before going into the oven.
The cracked wheat, I mix in the mixer, after which I portion it out, form my loaf, and place in the loaf pans. I immediately place the pans in the oven at 350° for 25 minutes and the result is great oven spring which rises 2 inches over the pans. There is no resting of the dough or allowing it to rise. Letting it rise, produces customer complaints that the slices don’t fit the toaster. Way too much oven spring.
I’m working with Winona Patent flour, which is all we use for everything, whole wheat flour, cracked wheat, honey, couple of eggs, salt, yeast, and I believe there is some milk powder also.
The other breads I periodically make, white, cinnamon and cinnamon raisin, cobblestone etc. don’t have the explosive oven spring, and do set out to rise, and the finished product has a nice oven spring which is less than the cracked wheat bread.
The idea of mix, directly to the pan and into to oven kind of goes against my normal bread making endeavors!
Source: Fresh Loaf