What You Need to Know
The Maillard reaction occurs between 140°C to 180°C during baking, contributing to crust color and flavor. Yeast fermentation and gluten development in dough are responsible for the rise and texture. Overmixing can lead to excessive gluten, resulting in a dense crumb.
Steps
- 1.
Pain de Campagne (France): Slow fermentation develops complex flavors in this country-style loaf
- 2.
Ciabatta (Italy): High hydration dough creates characteristic large air pockets
- 3.
Bauernbrot (Germany): Rye-wheat blend benefits from extended fermentation to soften rye's toughness
The Science
Primary Reaction
Maillard reaction