Baking

Baking is the crucial process that transforms dough into a finished loaf of bread through exposure to high temperatures. This stage triggers a series of chemical and physical reactions, resulting in the delightful texture and flavor we associate with freshly baked bread. Here’s what happens during baking:

1. Yeast Activity & Oven Spring: As the dough heats up, yeast activity increases, leading to a rapid production of carbon dioxide. This phase, known as oven spring, causes the loaf to rise significantly.
2. Protein Coagulation: With rising temperatures, the proteins in the dough, particularly gluten, coagulate, providing the bread with its desired structure and firmness.
3. Starch Gelatinization: Starches in the dough absorb moisture and swell, leading to gelatinization. This process is essential for creating the crumb structure of the bread.
4. Caramelization & Maillard Reaction: The crust develops its golden-brown color due to caramelization of sugars and the Maillard reaction between amino acids and reducing sugars. These reactions enhance both the appearance and the rich flavors of the bread.
5. Evaporation of Acids: Some acids formed during fermentation evaporate at specific temperatures during baking, subtly altering the final flavor profile. Longer baking times can reduce tanginess by concentrating the flavors.
6. Moisture Evaporation: Water in the dough transforms into steam, aiding in oven spring and starch gelatinization while contributing to the overall texture.
7. Crust Formation: The outer layer of the dough hardens and dries out, forming a crust that protects the moist inner crumb, ensuring a delightful contrast in texture.