Description
Low‑temperature slow baking extends the dough’s time within the starch gelatinisation window, producing a moist, open crumb while limiting Maillard browning.
Technical
During the 90‑120 °C phase, starch granules swell and amylose leaches, allowing the crumb to set gradually. Yeast remains active at ~30‑35 °C, generating CO₂ and ethanol that contribute to flavor and oven‑spring. A brief high‑heat blast (≈230 °C) then triggers Maillard reactions for crust formation.
Science
Primary Reaction
Starch gelatinisation and amylose leaching (followed by Maillard browning at high heat)
Sensory Profile
Aroma ()
warmyeastysubtlemildtoastyearthynutty
Origin & History
Civilization
French and Italian