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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Stone‑baked Levantine bread uses a sourdough starter to leaven dough before a rapid high‑heat bake.
Origin: Canaanite and Phoenician peoples (Bronze Age through medieval period) — Levant (modern Syria, Lebanon, Israel, Jordan)
See full technique reference →During proof, natural yeasts and lactobacilli metabolize wheat starch‑derived sugars, producing carbon dioxide, ethanol, and organic acids that expand the dough matrix. In the stone oven (250–300 °C) the sudden heat gelatinizes starches, denatures gluten, and triggers Maillard reactions, creating a crisp, caramelized crust while the interior retains moisture.
Primary Reaction
Carbohydrate fermentation (C6H12O6 → 2 CO2 + 2 C2H5OH) and Maillard browning
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