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pointsevenout 11 months, 1 week ago said:
Oven spring
Anybody have information about this 3rd rise time.
I have been slitting the top of the loaves with about 3 slashes to try to foster the third rise when the loaves go in the oven.
I get just a little from active dry yeast but the quick rising yeast doesn't seem to like the slits at all. Second time I tried it on quick rising loaves on a double rise time procedure and second time the top of the loaves fell while baking.