Best Ever Rise - Super Springy Loaves

homemade loafThere's been a new development.

I now know how to get the Best Ever Rise when you're making a loaf. But more on that in a moment.

Sorry I've been gone so long. I don't know, sometimes life pulls me in all sorts of directions.

Lately, we've had long-lost relatives visiting from the States. Then my husband had some time off work, which completely wrecked my schedule(!) and we went on holiday for a while... So, I've been having a great time! And totally neglecting you in the meantime. So, how's your bread doing?

At least I return with helpful advice.

How To Get The Best Ever Rise

It's so helpful, this advice, that I'm going to update the Master Method accordingly.

I came upon this technique by trial and error (as you do! Well, as I do, anyway) spurred on by having read something in Baker Brothers about 'oven spring' and then further spurred on by discussions with a fellow baker (thanks Michael!).

There's a really simple thing you can do to encourage your loaf to rise significantly more in the early stages of baking.

Start with a hotter oven.

That's it really. You don't need to read on, that's all there is to it.

Oh, alright, some more detail...

The Uniqueness Of Ovens

My mum used to do that: start baking the bread at a really high temperature, then turn the oven down after 10 minutes. Trouble was, when I tried it in my oven, I ended up with burnt crusts and soggy middles.

My expert baker friend (he's over at Clervaux Bakery And Cafe) had advised me to bake bread at a very high temperature but I knew that wasn't working in my oven.

I figured that if I baked my bread cooler, for longer, I could avoid the burnt crust thing. So far so good. But they were lacking that final oomph - that burst of enthusiasm - the last bit of rising in the oven.

And those Fabulous Baker Brothers spoke about 'oven spring' which was the dough springing up in the oven as it started to bake.

Hmmm.

So, this is what I do:

I preheat the oven to its highest temperature (about 240oC) then, when it's time to bake the loaf, I pop it in the oven and immediately turn the oven down to 180oC for the entire cooking time.

Great Results

This new development in my technique gives great results.

Your guess is as good as mine, when it comes to the behaviour of your own individual oven but, that said, now you know the theory, you can develop your technique accordingly.

Start hot, then reduce.

That and getting the amount of proving right, will have you producing beautifully risen loaves with aplomb.

Superb Bread - Easy Recipes

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And Hello!

Huge Hellos and waving to all the new readers who are hanging out here lately. It's great to see you!

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