In our method, proportionally more of the rise comes from “oven spring,” rather than “proofing.” Traditional bread methods get more proofing rise than we do. Proofing is the time that the shaped loaf spends just sitting and waiting for the oven. Oven spring is the sudden expansion of gasses within the pores of the loaf that occurs upon contact with the hot oven air and the stone or other hot surface that you might be using.
Don’t be surprised if you don’t see a whole lot of rise during proofing with our method. You’ll still get a nice rise during the oven spring, so long as you didn’t over-work the dough while shaping. Make sure your oven’s up to temperature by checking with a thermometer like this one on Amazon. If the oven is too cool or too hot, you won’t get proper oven spring.
If you’re still not happy with the final result– if it seems to dense and under-risen, check our our “Dense Crumb” FAQ.
More in The New Artisan Bread in Five Minutes a Day, and our other books.