On 5/31/2016 1:15 PM, dejamos wrote:
> On 5/30/2016 11:35 PM, Doc wrote:
>> The yeast do all their work before oven entry by filling the dough
>> with CO2 bubbles. Oven spring is just the expansion of the already
>> present CO2 (as both gas and dissolved in the liquid). The dough
>> springs only if it is weak enough not to resist and the internal
>> pressure is adequate to inflate it.
>>
>> You can do a neat experiment if you have a Save-A-Meal or some other
>> vacuum sealer: proof 100g of dough in a clear straight sided 12 oz
>> water glass; pull a good vacuum and measure how much it expands. The
>> volume grown should approximate your potential oven spring. If you
>> bake a similarly proofed piece of dough in your oven and get more oven
>> spring, it can be attribute the overage to yeast action after oven
>> entry. If you get less, the dough got too strong too fast relative to
>> how fast the internal pressure was building up. This is generally
>> because your oven is too cool and you cook the outside before the
>> dissolved CO2 has turned to gas and really pushed the oven spring.
>>
>> For real oven conditions, measurable yeast activity after oven entry
>> is a wives tale and total BS! (IMHO)
>>
>> Doc
>>
>
> I don't have any scientific input to bring to the discussion, just
> anecdotal. The first recipe I used to make sourdough bread called for
> putting the loaf into a cold oven and letting the it heat slowly. While
> I did not have the issues that Graham had, I did not notice anything
> significantly different from when I put the loaves into a preheated
> oven. I went back to preheating the oven before baking.
Sorry for the double posting - I got an error the first time I tried.