Description
Regional baking practices adjust temperature, time, hydration, pH, and yeast activity to shape crumb and crust.
Technical
Baking relies on starch gelatinization (60–70 °C) and gluten protein denaturation (70–80 °C) to build structure, while Maillard reactions at higher temperatures produce browning and flavor. Acetic acid from sourdough is negligible during baking, and regional variations modulate key variables to achieve desired textures.
Science
Primary Reaction
Maillard browning and gluten network formation
Sensory Profile
Aroma ()
brownednuttysweetsavorytoastyearthycaramelizedmaltyspicedyeasty