Baking II

We continue with some basic concepts in bread baking. If you want to see the first part of this entry, you can find it here. Crust Upon placing the dough in the oven, the outer part rapidly increases in temperature, being in contact with areas (floor or air) that are at a temperature close to 200°C. When this zone reaches 100°C, heat is invested in evaporating the water present, halting the temperature rise. At this point, as water evaporates, part … Continue reading Baking II