Process

Baking

You might say: the bake

Heating the proofed dough so gases expand, fermentation accelerates, and the crumb and crust set.

What it does

Turns dough into bread through heat, steam and drying.

Ask

Is the oven hot enough, steamed at the start, and is the loaf fully baked?

What to look for

1. A loaf rises inside a hot oven
2. Steam clouds the chamber before the crust dries and colours

Parts

• Oven temperature: The heat of the oven or baking surface the loaf goes into.
• Steam: Water vapour in the oven during the first part of the bake.
• Scoring: Cutting the loaf's skin with a blade (a lame) just before baking.
• Oven spring: The rapid rise at the beginning of baking, when heat makes yeast give off carbon dioxide and the dough expands.
• Baking vessel: The surface or container the loaf bakes on or in.
• Internal temperature: The temperature at the centre of the loaf, read with a probe thermometer.

Sources

1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 20During the outset of the baking process, the flour starches absorb water, swell, and become glossy
2. Maurizio Leo, The Ultimate Guide to Baking Bread Dough, articleOven spring is the rise that occurs in your bread dough during the beginning part of baking as gasses expand and fermentation accelerates.
3. Barb Alpern, Baking bread with steam, articleIf you bake bread in a dry oven, the crust quickly sets and dries, impeding the ability of the dough to expand to its full potential, leading to loaves with a denser crumb.

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