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Bread-Bakers v099.n064.9 |
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Does anyone have any ideas as to why one loaf has great oven spring and another has little or none? It doesn't seem to vary with oven temperature or time of bake, and I can't tie it down to any one recipe. In either case the bread tastes good, but the ones with good oven spring look so much more attractive. I've even let some rise in the pan lots more than double and had good results, but also have had fallen loaves when doing that? Maybe engineers shouldn't make bread?