On 7/21/04 4:34 PM, "Kenneth" > wrote:
> On 21 Jul 2004 11:16:01 -0700, (Phil) wrote:
>
> Hi Phil,
>
> Other than the visual interest (that is, watching it happen through a
> window in the oven door) there is no virtue whatever to oven spring.
> In fact, in many baking traditions it is understood to indicate that
> (from the perspective of maximizing flavor) the dough had been
> under-proofed.
>
> All the best,
Kenneth,
It's not clear to me why we should relegate oven spring to the category of
"no virtue whatever". For example, getting some additional "push" in a loaf
adds visual interest to the scoring.
I suspect a loaf proofed to the theoretical maximum cannot have the optimum
crumb structure. Meaning the holes will be less generous, the loaf will vent
moisture less efficiently, which in turn might not support a deeper roasting
of the interior structure, gelatinization of the starches and so forth.
Reinhart, in Bread Baker's Apprentice, has an interesting discussion on page
101.
I'm suggesting maximum fermentation may not ultimately equate to optimum
flavor since it intersects with baking variables that also affect flavor.
Or... Some oven spring may be desirable to facilitate flavor.
Will