Description
Stone‑baked Levantine bread uses a sourdough starter to leaven dough before a rapid high‑heat bake.
Technical
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.
Science
Primary Reaction
Carbohydrate fermentation (C6H12O6 → 2 CO2 + 2 C2H5OH) and Maillard browning
Sensory Profile
Aroma ()
nuttyyeastytoastedcaramelizedearthysmokywarm grainsourdough tanghoney-like