Why doesnt the bread grow to a huge size in hot oven?

Bread doesn't grow to a huge size in a hot oven because of a combination of factors:

* Yeast Activity: The yeast in bread dough is responsible for fermentation, producing carbon dioxide gas that causes the dough to rise. However, yeast activity slows down at high temperatures, typically above 140°F (60°C). While the initial rise is aided by the heat, it eventually limits the yeast's ability to continue producing gas.

* Gluten Development: Gluten is a protein network in bread that traps the gas produced by the yeast, giving it structure. The high heat in an oven helps the gluten to strengthen, but it can also cause it to over-develop and become tough.

* Steam Production: As the bread bakes, moisture in the dough evaporates and creates steam. This steam helps the bread rise further, but too much heat can cause the steam to escape too quickly, preventing optimal expansion.

* Oven Spring: The final rise of bread in the oven is known as oven spring. This is largely due to the expansion of the trapped steam. While hot ovens aid in this, too much heat can actually cause the dough to collapse instead of rising properly.

* Baking Time: The time it takes to bake bread is crucial. Baking for too long can result in a dense, dry loaf as the moisture evaporates and the gluten overdevelops.

In short, while a hot oven is essential for baking bread, it's not the only factor determining its size. The yeast activity, gluten development, steam production, and baking time all play crucial roles in achieving the desired rise and texture.