On Wed, 21 Jul 2004 18:06:32 -0500, williamwaller
> wrote:

>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
>

Hi Will,

I agree with everything you wrote.

My overstated comments were in reaction to the many folks who seem to
strive to achieve ever more spring...

All the best,

--
Kenneth

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