What You Need to Know
Artisanal baking employs lower oven temperatures (≈180–200 °C) and extended fermentation, promoting slow Maillard browning and the production of organic acids (lactic, acetic) that modify gluten and crumb structure. Industrial baking uses higher temperatures (≈200–250 °C) and rapid proofing, often with added oxidizing agents that strengthen the gluten network and accelerate CO₂ generation, resulting in uniform volume and faster throughput.
The Science
Primary Reaction
Maillard reaction, yeast fermentation, enzymatic oxidation