What You Need to Know
Sourdough fermentation produced CO₂ that leavened the wheat‑flour dough while lactic acid lowered pH, enhancing gluten development and flavor. Honey acted as a hygroscopic humectant, retaining moisture and slowing staling, while olive oil disrupted gluten strands, yielding a tender, flaky texture. High‑temperature baking (≈200–220 °C) induced starch gelatinisation and Maillard browning, producing caramelised sugars and melanoidins that contributed to aroma and colour.
The Science
Primary Reaction
sourdough fermentation (CO₂ production) and Maillard browning