Description
French baguettes and artisanal breads are made through a combination of chemical, thermal, and mechanical processes.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
crustyyeastysweettoastynuttyearthy
Wine Analogy
Like a young Chardonnay with its buttery notes and crisp finish
Coffee Analogy
Similar to light roast Ethiopian Yirgacheffe with floral and citrus notes
Perfume Analogy