Semonlina Bread (Hamelman) - Oven spring

Hello everybody,

I just bought the second edition of Hamelman's Bread.

My question is about oven spring. Since there are hardly pictures in the book, I wonder if every bread should have an oven spring.

I made the Rye Sourdough bread and it was beautiful! A nice ear, the crust open, ...

Then I made the Semoline sourdough bread (with liquid levain) but there is no oven spring (almost none, no ear, ...).

Is that normal? How to tell if a bread should have an oven spring (based on the formula maybe?).

Or was my bread poorly baked?

Do you have a recipe?

are you sure your levain was active and you had enough gluten available and that the dough wasn't overproofed prior to baking>

D
www.allthingswheat.com 

Here is is the formula / recipe:

Adapted from Jeffrey Hamelman’s Bread: a baker’s book of techniques and recipesMake 2 large loaves

Ingredients	Overall formula	Baker’s Percentage
Bread flour	363 g	40%
Durum flour	544 g	60%
Water	607 g	67%
Salt	17 g	2%
Sesame seeds, toasted	45 g	5%
Total weight	1576 g	174%

Liquid levain buildBread flour 136 gWater 170 gMature culture (liquid) 28 gFinal doughBread flour 227 gDurum flour 544 gWater 437 gSalt 17 g (1T)Sesame seeds, toasted 45 gLiquid levain 306 g (all less 2 T)