Nathan Myhrvold, founder of Modernist Cuisine, explains that to achieve a perfect bread crust, bakers must focus on oven temperature, baking duration, and proofing time. The key chemical process at play is the Maillard reaction, responsible for the browning, flavor, and aroma of fresh bread. This reaction enhances color and texture, creating a golden crust and a delightful taste. As the crust darkens, it also absorbs heat more effectively, further improving the baking outcome.
"Bread crusts vary in color and flavor because of a chemical process known as the Maillard reaction, which occurs as bread bakes."
"The more the crust darkens, the faster the bread absorbs the heat inside the oven cavity, which makes it acquire even more color."
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