*Cannot* get that "Oven Spring"
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of dried crust on top... even though I covered it with a clear shower cap), and I also preheated the oven for 45 minutes with a cast iron pan of water in the bottom of the oven, and a pizza stone. I placed the bread pan directly on the pizza stone.
The theory for oven spring is that the bubbles in the dough heat rapidly and expand. So there needs to be room for expansion (humid oven, no solid "crust" preventing it from expanding), and rapid heat transfer (pre-heated pizza stone).
It. Just. Won't. Work.
Any ideas?
P.S. - This is for gluten-free bread-making, but it should work just the same. All the recipes I try all assume that you'll get that oven spring. But I never do. Ugh. In case anyone is wondering, the latest recipe I have tried is this one: http://www.lynnskitchenadventures.com/2014/04/light-fluffy-gluten-free-bread-recipe.html
Best Answer
I've since figured it out. Gluten free bread is very particular, and the moisture has to be just right. If there's not enough water, the dough is too dense and won't rise. If there's too much water, it will rise, but in the oven, the bubbles bubble through the too, causing the loaf to collapse (I sat and stared and watched it happen). I've since learned what the dough must look like. It looks like thick cake batter. Should be smooth looking, but not soupy.
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More answers regarding *Cannot* get that "Oven Spring"
Answer 2
I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, or at the very least result in a lackluster rise.
Answer 3
I've worked very little with gluten free dough recipes but I have made a number of styles and recipes, and here's what experience and a little thought is telling me.
Maybe you have too much steam. Some bread recipes actually prefer a very dry, hot oven. If your bread has more protein than starch/gluten the moisture may be weakening the structure of the bread while cooking before it has a chance to "lock in" the shape, causing the collapse.
My suggestion is go to a hot oven, and depending on your loaf size up your temp by 20-30 degrees. This may give you the lift you're looking for.
Answer 4
I think the problem is that the dough structure is not strong enough to hold the gas during baking so that's why you didn't see oven spring. I would suggest you to use psyllium instead of xanthan gum, and I found psyllium generally works better than xanthan in high moisture product like bread/donuts.
Different from regular wheat bread, gluten free bread structure relies on starch gelling property, so it is very important do not over mixing your dough/batter. It is important to mix until all ingredients just combined.
Hope that helps.
Answer 5
Any chance there's a lot of noise in your kitchen? Maybe urban legend or not but I know every time my mom's made yorkshire pudding we have to be queit otherwise they won't rise properly.
I also strongly agree with the gluten differential - gluten brownies compared to gluten free brownies have a completely different texture and 'springiness'
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