Description
Cob oven baking uses the high thermal mass of clay bricks to create a stable, high‑temperature environment that promotes even heat distribution and natural steam retention.
Technical
During baking, the dough’s gluten network begins to set at 60–70 °C while starch gelatinization occurs simultaneously, leading to a tender crumb. The high oven temperature (200–250 °C) drives Maillard browning of surface proteins and sugars, producing melanoidins that give the crust its characteristic color and flavor. The retained steam from the cob’s moisture content keeps the crust crisp while preventing dough collapse.
Science
Primary Reaction
Maillard browning and starch gelatinization
Sensory Profile
Aroma ()
nuttytoastyearthybreadywarmcaramelizedsmoky
Origin & History
Civilization