Description
Cooking breads and roasts in fired clay ovens at 200–250 °C.
Technical
The Maillard reaction between reducing sugars and amino acids produces browning and complex flavor compounds, while caramelization of sugars contributes to sweetness. Moisture retention in the low‑temperature, slow‑heat environment preserves a dense crumb in breads and tenderizes tough meat cuts. The thermal conductivity of fired clay limits heat transfer, necessitating preheating and influencing cooking times.
Science
Primary Reaction
Maillard browning and caramelization
Sensory Profile
Aroma ()
smokyearthytoastednuttyyeastycharredherbalcaramelized
Origin & History
Civilization