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…
In the baking of bread and other products, multiple phenomena occur, encompassing chemical, physical, and biological aspects, which it is good to be aware of and understand. Let’s analyse what happens in baking. This topic is complex, and I believe addressing it in a single entry would be unfeasible (at least if we maintain the average length of entries). Therefore, we will cover the basic knowledge in two entries. It may be necessary to address specific aspects in subsequent entries….